Pescatarian
15
Portuguese
Fish fofos
Allergens: Eggs, Fish, Gluten
Goan-Portuguese fish cakes, spiced cod and potato bound into crisp golden fritters.
Ingredients
- Vegetable oil
- Black pepper 0.5 tsp
- Plain flour 2 tbsp
- Fresh coriander 3 tbsp
- Fresh chilli 1
- Fresh ginger 2 pieces
- Garlic 3 clove
- Potatoes 300 g
- Cod fillets 600 g
- Eggs 3
- Breadcrumbs 75 g
- Cumin seeds 1 tsp
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.