Goan Fish Fofos
Spiced haddock and mashed potato croquettes, breadcrumbed and fried to crisp golden perfection.
Ingredients
600g skinless haddock fillets600g
300g potatoes, boiled and mashed1kg
1 green chilli, finely chopped60g
3 tbsp fresh coriander, chopped30g
1 tsp cumin seeds40g
1/2 tsp ground black pepper100g
3 garlic cloves, crushed3 pack
15g fresh root ginger, grated100g
2 tbsp plain flour1.5kg
3 medium free-range eggs6 pack
75g dried breadcrumbs175g
150ml vegetable oil, for shallow frying1L
Method
- 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.
- 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.
- 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.
- For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £8.30 of it is what this recipe actually uses.
Find it in store
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Tesco Asda
£12.20 est. · serves 4