Croquette Plantain served with Salt Fish and a Pepper Puree

Croquette Plantain served with Salt Fish and a Pepper Puree

INGREDIENTS

  • 1 ripe plantain
  • 250g of water
  • 1 egg, beaten
  • 500g plain flour
  • 1 tbsp of cornflour
  • 1 tbsp of rapeseed oil
  • 2 teaspoons of cornflour
  • 1 teaspoon baking powder
  • salt & pepper to taste
  • salt fish, soaked
  • scotch bonnet, blended

INSTRUCTIONS

  1. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
  2. In a separate mixing bowl, combine 1/2 cup plus 1 T. water, 1 T. beaten egg, and oil.
  3. Add wet ingredients to dry and combine until mixed.
  4. Chop the plantain length ways along the centre. Further cut them width ways to six or eight pieces.
  5. Bring the deep fryer to the heat.
  6. Once the oil is at a high heat, dip the plantain into the batter and carefully drop it into the fryer.
  7. Cook until golden brown then place on a kitchen towel to absorb any excess oil.
  8. For the salt fish, ensure you soak them in water. You can grill or pan-fry them then serve.
  9. For the pepper puree, blend the scotch bonnet and serve.You may want to opt for Siracha Sauce also.