Fish Fofos

Crispy, golden fish croquettes made with flaked haddock, mashed potato and aromatic spices. Perfect as a starter or snack, served with onion salad and mango chutney.

Ingredients

• Haddock

  ⚖ 600 g 4 pcs
  kcal/г%DV

  Calories

  44122%

  Protein

  97.8195%

  Total Fat

  2.73%

  Carbohydrates

  0.00%
• Breadcrumbs

  ⚖ 75 g 2⅔ pcs
  kcal/г%DV

  Calories

  29514%

  Protein

  10.120%

  Total Fat

  4.05%

  Carbohydrates

  54.019%
• Vegetable Oil

  ⚖ 30 g 💧 32.6 ml 🥄 2¼ tbsp
  kcal/г%DV

  Calories

  26513%

  Protein

  0.00%

  Total Fat

  30.038%

  Carbohydrates

  0.00%
• Potatoes

  ⚖ 300 g 🥔 2 pcs
  kcal/г%DV

  Calories

  23111%

  Protein

  5.010%

  Total Fat

  0.30%

  Carbohydrates

  52.519%
• Eggs

  ⚖ 150 g 🥚 3 pcs
  kcal/г%DV

  Calories

  21410%

  Protein

  18.937%

  Total Fat

  14.318%

  Carbohydrates

  1.10%
• Ginger

  ⚖ 20 g 2 pcs
  kcal/г%DV

  Calories

  673%

  Protein

  1.83%

  Total Fat

  0.81%

  Carbohydrates

  14.35%
• Flour

  ⚖ 17.7 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  643%

  Protein

  1.83%

  Total Fat

  0.20%

  Carbohydrates

  13.54%
• Garlic

  ⚖ 15 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• Green Chilli

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  180%

  Protein

  0.91%

  Total Fat

  0.10%

  Carbohydrates

  4.31%
• Cumin Seeds

  ⚖ 2.5 g 1¼ pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.40%

  Total Fat

  0.50%

  Carbohydrates

  1.10%
• Coriander

  ⚖ 39.9 g 1⅔ pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.91%

  Total Fat

  0.20%

  Carbohydrates

  1.50%
• Pepper

  ⚖ 1 g 1 pcs
  kcal/г%DV

  Calories

  20%

  Protein

  0.10%

  Total Fat

  0.00%

  Carbohydrates

  0.60%

Instructions

• Place the haddock in a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach over a low heat for 10 minutes with the lid on. Drain and flake the fish into a large bowl.
• Add the mashed potato, chopped green chilli, coriander, cumin seeds, black pepper, garlic and ginger to the bowl with the fish. Season with salt, add 30 g of flour and mix well. Break in 1 egg, stir the mixture thoroughly, then divide into 15 equal portions and shape each into a small log. Lightly whisk the remaining 2 eggs in a shallow bowl and spread 75 g of breadcrumbs in another. Dip each fofo first in the beaten egg, then coat in breadcrumbs. Refrigerate for 20 minutes.
• Heat approximately 1 cm of vegetable oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently until evenly golden brown all over. Drain on kitchen paper and repeat with the remaining fofos.
• For the onion salad, combine thinly sliced onion, fresh coriander and a squeeze of lemon juice with a pinch of salt. Serve alongside the fofos with mango chutney.