snack

Caribbean Salt Cod and Okra Fritters with Scotch Bonnet Heat

Name: Caribbean Salt Cod and Okra Fritters with Scotch Bonnet Heat
Ingredients: 60.9 g Salt cod, rehydrated and finely shredded; 32.1 g Okra, finely minced; 18.7 g Green plantains, finely grated; 9.1 g Scotch Bonnet ketchup; 2.7 g Garlic, minced; 13.4 g Onion, finely diced; 4.3 g Coconut oil

Nutrition

195

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Salt cod, rehydrated and finely shredded60.9 g

Okra, finely minced32.1 g

Green plantains, finely grated18.7 g

Scotch Bonnet ketchup9.1 g

Garlic, minced2.7 g

Onion, finely diced13.4 g

Coconut oil4.3 g

Instructions

Soak the salt cod in cold water for 24 hours, changing the water frequently to remove excess salt. Drain, pat dry, and shred finely.

In a mixing bowl, combine the shredded salt cod, minced okra, grated green plantain, garlic, and diced onion. The plantain acts as the binder.

Stir in 10g of the Scotch Bonnet ketchup to infuse the mixture with heat and flavor.

Heat the coconut oil in a cast-iron skillet over medium heat.

Form the mixture into small, rustic patties. Drop them into the hot oil and sear for 3-4 minutes per side, until deeply golden brown and the edges are crispy.

Remove from the pan, drain briefly on a paper towel, and serve hot with the remaining 7g of Scotch Bonnet ketchup on the side for dipping.