Fish fofos

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put 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.
2. 2Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large mixing bowl. Season, add the rice flour, stir until everything is combined and break in 1 egg.
3. 3Stir 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.
4. 4Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.
5. 5Heat 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.
6. 6DrainDrain on kitchen paper and repeat with the remaining fofos.
7. 7ServeFor the onion salad, mix until combined the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.