Fish fofos

1. Put the fish in a lidded pan, cover with water, bring to a simmer and poach gently for 10 minutes over low heat with the lid on, then drain and flake.
2. Tip the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger into a large bowl. Season, add the flour, mix well, then break in 1 egg. Stir it through, divide into 15 and shape into small logs. Whisk the remaining eggs in one bowl and put the breadcrumbs in another. Dip each fofo into the beaten egg, then the breadcrumbs, and chill for 20 minutes.
3. Heat 1cm of oil in a large frying pan over medium heat. Fry the fofos in batches for 2 minutes each side, turning gently for an even golden colour, then drain on kitchen paper.
4. For the onion salad, mix the onion, coriander and lemon juice with a pinch of salt. Serve alongside the fofos with mango chutney.

Tips from the ZestyPlate Kitchen

• Poach the fish gently, then flake it carefully and pick out any stray bones before mixing.
• Make sure the mashed potato is dry, otherwise the mixture turns soggy and refuses to bind.
• Chill the crumbed fofos before they hit the pan so they keep their shape and crisp up cleanly.
• Fry them in batches over medium heat. A crowded pan steams rather than browns.