Fish fofos

Put the Poisson into a lidded pan and Verser over enough water to Couvrir

Bring to a Mijoter and gently poach for 10 minutes over a low Chauffer with the lid on

Égoutter and flake the Poisson.

Put the Poisson, Pomme de terre, green chilli, coriander, cumin, black Poivre, Ail and ginger in a large bowl

Assaisonner, Ajouter the Riz Farine, Mélanger well and break in 1 Œuf

Remuer the mixture and divide into 15, then form into small logs

Break the remaining Œufs into a bowl and Fouetter lightly

Put the breadcrumbs into another bowl

Dip each fofo in the beaten Œuf followed by the breadcrumb mixture

Chill for 20 minutes.

Chauffer 1cm of oil in a large frying pan over a medium Chauffer

Frire the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over

Égoutter on kitchen paper and repeat with the remaining fofos.

For the Oignon salad, Mélanger together the Oignon, coriander and Citron juice with a pinch of Sel

Servir with the fofos and mango chutney.