Today I made these really delicious fritters, using saltfish, spring onion and kale, which can easily be substituted with spinach or callaloo. Jamaican Fritters can vary in ingredients and are really easy to make, after combining the ingredients into the flour to make a batter, they are fried until golden. Crispy on the outside and soft on the inside is the most perfect combination. They can be quite oily so they make the perfect side dish and as you can see I ate it with a little salad and broccoli. The golden colour is achieved through frying but also from the turmeric which is a great antioxidant and has many anti inflammatory properties. In the recipe the saltfish is boiled and rinsed with water only once therefore it still remains slightly salty, this allows the fritters to have a nice balance of salt, spice and herbs.
The salted fish is of course high in salt and could increase the chances of high blood pressure which is why it is boiled and rinsed to reduce the intake of salt. On the positive side, saltfish is a high source of protein, sugar free and low in fat. Kale, which is one of my favourite vegetables, is low in calories and has minimal carbohydrate content making is great for weight loss recipes, as long as it is cooked with little fat, sugar and salt. Kale is from the cabbage family and one of the most nutrient dense foods eaten today, it is also very high in vitamin C, vitamin K and a range of powerful antioxidants.
Recipe: Saltfish and kale fritters
Self raising flour
Handful of kale
1/2 spring onion, finely sliced
1/2 tsp turmeric
1/2 tsp chilli sauce
1 sprig of dried thyme
Firstly, heat some oil in a dutch pot.
Prepare all of the ingredients and combine together in a large bowl.
Slowly add the water stirring consistently until it makes a loose dough with a dropping consistency.
Once the oil is hot enough, use a tablespoon to add the mixture into the pot.
Cook for 5 minutes on each side. preheat the oven to gas mark 4.
Place kitchen paper on a tray and place each fritter on top so that the oil can be soaked up.
Place the cooked fritters into the oven to keep warm whilst the others are cooking.
So this is kind of like a revamp of my previous post “paprika chicken” but it tastes and looks 10x better 😂, You can get that recipe HERE. Believe it or not the ingredients are basically the same with the addition of more vegetables!!
This recipe is a little different with a Middle Eastern and Caribbean mixture of seasons, these lamb kebab sticks are well seasoned and are perfect for a barbecue especially in this warm weather!! Because of the spiciness they pair well with a plain yogurt dipping sauce.
½ tsp chilli powder
½ tsp curry powder
½ tsp turmeric
½ tsp garama masala
2 tbsp lemon juice
sprinkle of salt and pepper
4 lamb steaks (diced)
1. Set the oven to gas mark 5 and take out 10 cocktail sticks and put in the oven tray.
2. In a large bowl mix everything together meat and spices and leave to marinade for 30 minutes.
3. Push a few chunks of diced lamb onto each cocktail stick and place in the oven covered with tin foil, cook in the oven for 30 minutes then take off the foil and cook for a further 10-15 minutes until cooked and tender.
– These spicy kebab sticks can be served with rice and a cool yogurt dip.
This recipe is a classic burger which is pretty standard and tastes so delicious with great flavour, literally the best I’ve ever tasted 😀 This recipe will work well on a barbecue too but I just baked these in the oven.
350g minced beef
¼ small onion
50g plain flour
Lettuce, washed and shredded
1. Firstly we need to marinade the meat for 3 hours, so it’s full of flavour. Take the minced beef out of the packaging and place into a container which has a lid.
2. Next add as much spices (salt, chilli powder, curry powder) as you want using a spoon to mix everything together. Place in the fridge.
3. Now you can set the oven to gas mark 4 and get a tray ready. Take the meat from the fridge and add the breadcrumbs, egg and flour.
4. Put some gloves on now and mix all of the ingredients together, then shape into even sized burgers and place on the tray.
5. Bake in the oven for 30-35 minutes and turn over after 20 minutes. In the meantime prepare your toppings and cut the burger buns in half.
6. Take the tray from the oven and leave to cool for a few minutes before adding to the burger so you don’t get soggy lettuce.
Other topping ideas:
I think I’ve previously done a post about pizza but this pizza is different because…. it’s got SPINACH on top!! Pizza is one of my favourite meals to make and you can jazz it up with loads of toppings or just keep it simple like I do 🙂 I haven’t really gotten onto the spinach trend in general but thought it would be great to introduce it into my meals through something I actually like such as pizza.
500g plain flour
300ml warm water
7g dry active yeast
½ tsp salt
2 tbsp vegetable oil
200ml Passata (tomato sauce)
2x tinned tuna
Large bag of spinach (washed and wilted)
300g grated mozzarella
Don’t forget to preheat the oven to gas mark 4 and lightly rub oil all over 2 baking trays.
1. Put the yeast into the warm water, mix until dissolved and leave for 15 minutes to be activated. In the meantime in a large bowl place the flour and salt making a well in the centre.
2. After the 15 minutes pour the oil with the yeast mixture and then pour into the flour. Use your hands to combine into a dough then set aside in a warm place for 1 hour until risen.
3. Once risen roll out the dough to your desired thickness (remember it will rise more in the oven) and place on a baking tray.
4. Then of course add the tomato sauce then the other toppings of your choice (I love a little extra cheese) and bake for 25 minutes until the crust is golden.
I really did enjoy the spinach on the pizza it has a very distinct flavour which I’m still getting used too. When you wilt the spinach down in a pan it’s surprising how much liquid they contain because they are so thin.