Instruction

• STEP 1 Put the fish into a lidded pan and pour over enough water to cover
• Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on
• Drain and flake the fish
• STEP 2 Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl
• Season, add the rice flour, mix well and break in 1 egg
• Stir the mixture and divide into 15, then form into small logs
• Break the remaining eggs into a bowl and whisk lightly
• Put the breadcrumbs into another bowl
• Dip each fofo in the beaten egg followed by the breadcrumb mixture
• Chill for 20 minutes
• STEP 3 Heat 1cm of oil in a large frying pan over a medium heat
• Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over
• Drain on kitchen paper and repeat with the remaining fofos
• STEP 4 For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt
• Serve with the fofos and mango chutney