Saltfish Fritters with Mango Chutney - Caribbean Light meals & snacks

Ingredients

  • 1 bunch Parsley (bunch)
  • 1 bunch Spring onions (bunch)
  • 1 bunch Chives (bunch)
  • 3 clove Garlic (peeled)
  • 350 ml Rapeseed oil
  • 280 g Saltfish
  • 1 tbsp Green herb base
  • 2 tbsp Spring onions (finely chopped tops)
  • 1 tsp Red and green bird’s eye chilli (finely chopped)
  • 75 g red pepper (finely chopped)
  • 75 g Yellow pepper (finely chopped)
  • 2 piece Eggs (beaten)
  • 1 tsp baking powder
  • 50 g Plain flour
  • 1 piece Ripe mango (diced)
  • 0.5 piece red onion (finely chopped)
  • 1 piece Red chilli (finely chopped)
  • 1 tsp Green herb base

Instructions

  1. Blitz all the herb base ingredients together in a food processor.

  2. To make the mango chutney, put all the ingredients in a bowl and mix well.

  3. To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper.

  4. Heat the rapeseed oil in a saucepan until a small cube of bread browns in 30 seconds.

  5. Meanwhile, flake the fish into a bowl and add the green herb base, spring onion tops, chilli, peppers and thyme. Season well with salt.

  6. Add the eggs, baking powder and flour and mix well.

  7. Carefully drop spoonfuls of the mixture into the hot oil and fry for 2-3 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

  8. Serve immediately with the fresh mango chutney.

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