4 Serves
65 Mins
Place the white fish fillet into a large pot, cover with water, and bring to a gentle simmer. Poach for 10 minutes with the lid on, then drain and flake the fish.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
LebaneseVitamin E
7 mg / 15 mgVitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
153 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
351 mg / 1,250 mgPotassium
965 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
50 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
13 g / 20 gCholesterol
431 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a large mixing bowl, combine the flaked fish, boiled potatoes, green chilli, coriander, cumin, black pepper, garlic, and ginger. Season with salt, add the rice flour, and mix in one egg.
Divide the mixture into 15 equal portions and shape them into small logs. Whisk the remaining eggs in a bowl and place the breadcrumbs in a separate bowl.
Dip each log into the beaten egg, then coat thoroughly with breadcrumbs. Place the logs in the refrigerator to chill for 20 minutes.
Heat 1cm of vegetable oil in a large frying pan over medium heat. Fry the logs in batches for 2 minutes per side until golden brown, then drain on paper towels.
Prepare the salad by mixing the sliced onion, fresh coriander, and lemon juice with a pinch of salt. Serve the warm fofos with the salad and mango chutney.
9
g61
g19
g
French