This is a Christmas appetizer recipe inspired by my roots, the Caribbean. These fritters contain traditional Caribbean ingredients. Salt fish is fresh fish that has been salt-cured and dried until all the moisture has been extracted. Callaloo is the leaves of a green vegetable called edoe and is similar to spinach.
Cooking time: 30 mins Makes 6 servings
Nutrition info (1 fritter):
- Callaloo is a good source of calcium, potassium, fibre & iron.
- Energy: 90 kcal
- Protein: 4g
- 2 cups raw callaloo cut up
- 3 ounces dried salted cod fish
- ½ onion, chopped
- 1 tomato, chopped
- 3 cloves of minced garlic
- ½ Scotch bonnet finely chopped
- 1 tbsp. margarine
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1 egg beaten
- vegetable oil for deep-fryingMethod
- Soak the cod in cold water overnight to rehydrate it and remove excess salt.
- Remove any bones and skin. Flake and shred the fish into small pieces and set aside
- Get a pan and heat margarine; sauté onion and tomato.
- Add callaloo and steam for about 5-10 minutes.
- Cool and set aside.
- Sift flour, measure, and sift again with baking powder and salt.
- Beat egg and add to cooked callaloo.
- Combine egg and calaloo with flour mixture & flaked fish in a bowl.
- Heat frying pan and add oil to a depth of ½ inch.
- Drop by tablespoon in hot oil and fry.
- Serve hot.