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.
Hi everyone, I hope your day has been good!! Today’s post is not a recipe but another example of what you could eat with saltfish and cabbage. I recently posted my Cabbage and Saltfish recipe that I ate with fried dumplings but it goes just as well with white rice and sweetcorn. Click here for the recipe!
Hello everyone, how has your day been? We have such lovely weather here in the UK, it’s about 25 degrees which is perfect 🙂
I hope you enjoy today’s recipe, it’s quite popular in our household and commonly eaten in Jamaica, usually served with fried dumpling or rice. People make it many different ways, for example bell peppers, more tomato or garlic may be added.
Recipe: Cabbage and Saltfish (serves 8)
3 tbsp oil
1 garlic – crushed
1/2 onion – finely diced
1 tomato – finely chopped
3/4 cabbage – finely sliced
1 tsp mixed
Sprinkle of chilli powder
Sprinkle of black pepper
1 pack of cod salt fish – boil and remove bones
First thing is to prepare the vegetables and set aside on a plate.
Then wash the saltfish and boil, then wash again in cold water.
Heat the oil a pan, once hot add the onion and garlic. Cover with a lid for a few minutes until soft then add the tomato and carrot stirring well.
Add the cabbage and cover with the lid for 5 minutes then add the saltfish and mix.
Pour in the water and cover with the lid again until the cabbage is cooked.
I had never actually been to a fine dining restaurant and whenever I do eat out I rarely take pictures of the food so it was a lovely change to be invited by my university for a thank you meal for helping out at the skills show. I was very surprised by how professional the environment was and never expected to have 3 different courses with all the cutlery and wine glasses, it was so cool and we were even treated to champagne on arrival.
Oh my goodness! I know how rare this may look to some people but it was cooked properly and tasted so delicious and full of flavour especially with the jus.
I used to think that small meals would never fill me up but after eating the 3 courses I was so stuffed. I was also very grateful to be apart of the event because I really did enjoy myself and it was great to be appreciated by others. There were lots of ingredients on each dish which all complemented each other so well.
I can still remember how delicious this tasted just from looking at the photo. I remember sitting on the sofa with my sister complaining about how hot the temperature of the food was even though it had just come out from the oven.
This is a simple meal to feed everyone’s taste buds in the family!
Ingredients I’ve used:
– mashed potatoes
– bechamel sauce
– fish ( I don’t remember what type I had so I’ll say hake )
– grated cheese
Bringing the dish together:
– The fish can now be mixed in with the sauce and poured over the bottom of the dish.
– Then spread a layer of the mash evenly over the top with a palette knife. To create the line effect I scraped a fork over the top and finally sprinkle with cheese.
– Place in the oven until golden brown and prepare some salad too, I choose lettuce and carrots.