750g fish fillets
1 small onion, finely chopped
salt and white pepper to taste
1 cup water
2 1/2 cups cooked and mashed sweet potatoes
1/3 cup coconut milk
1 egg, beaten
1/2 cup all-purpose flour
Vegetable oil for frying
750g fish fillets
1 small onion, finely chopped
salt and white pepper to taste
1 cup water
2 1/2 cups cooked and mashed sweet potatoes
1/3 cup coconut milk
1 egg, beaten
1/2 cup all-purpose flour
Vegetable oil for frying
Place the water in a saucepan
Add the fish, onion, salt, and pepper to taste
Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the fish is cooked through
Drain and, when the mixture of fish is cool, flake it into small pieces with a fork
Beat the sweet potatoes in a bowl with coconut milk and a pinch of salt, until smooth
Combine with the fish mixture
Shape into balls, coat with flour, then dip into beaten egg
Heat the vegetable oil in a frying pan to 190°F (95°C) and fry the fritters until golden brown
Drain on paper towels and serve immediately
Garnish with parsley, salad, and lime gomos
Serve 4 portions.
