Fish Korokke

Ingredients

• 1 tablespoon apple cider vinegar
• ¼ teaspoon brown sugar
• 2 tablespoons hot water
• 4 green onions, finely cropped
• 2 radishes, finely sliced
• 1 large red chili with seed, sliced
• ½ cup diced carrot
• 5 medium-sized potatoes, peeled and diced
• 400g steamed mackerel fillets
• 4 coriander springs, leaves picked and roughly chopped
• ½ teaspoon sea salt
• ½ teaspoon black pepper, freshly ground
• 4 garlic cloves, crushed
• plan/all-purpose flour, to dust
• 1 egg, lightly beat
• 500ml vegetable oil, for deep frying
• Bring a pan of water to the boil and cook potatoes until tender, then drain, return them to the large blow and mash until smooth.
• Using a slitted spoon transfer the korokke to a plate lined with kitchen paper, to soak up any excess oil.
• Place the korokke on the plate with the chilis vinegar dip on the side.
• Placing the korokke in the fridge for a while before cooking makes them easier to handle and less likely to fall apart during cooking,
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