Seafood

Poach the haddock in a lidded pan with enough water to cover, simmer 10 minutes, drain and flake
Combine flaked haddock, potatoes, green chilli, coriander, cumin seeds, pepper, garlic and ginger in a large bowl, season, add flour and break in 1 egg, mix and shape into 15 small logs
Whisk the remaining eggs in a bowl and put the breadcrumbs into another bowl
Dip each log in the beaten egg then coat with breadcrumbs and chill 20 minutes
Heat vegetable oil to 1cm depth in a frying pan and fry the logs in batches 2 minutes per side until golden, then drain on kitchen paper
Mix onion, coriander and lemon juice with a pinch of salt for the salad and serve with the fofos and mango chutney