Snack · Caribbean · 15 min
Caribbean Salt Cod and Okra Fritters with Scotch Bonnet Heat
- Calories
- 195
- Protein
- 17g
- Carbs
- 20g
- Fat
- 5g
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
Method
- 01Soak the salt cod in cold water for 24 hours, changing the water frequently to remove excess salt. Drain, pat dry, and shred finely.
- 02In a mixing bowl, combine the shredded salt cod, minced okra, grated green plantain, garlic, and diced onion. The plantain acts as the binder.
- 03Stir in 10g of the Scotch Bonnet ketchup to infuse the mixture with heat and flavor.
- 04Heat the coconut oil in a cast-iron skillet over medium heat.
- 05Form 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.
- 06Remove 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.
Cook it with the whole plan around it
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