Ingredients
Method
- Prepare the saltfish: Soak or boil the saltfish to remove excess salt, then drain and flake into a large bowl.
- Boil the green fig: Place the green bananas, skin on, in salted water with a little oil. Boil for 10–15 minutes or until tender.
- Mash: Cool the green bananas under cold water, remove the skins, and mash with milk and butter.
- Season: Add the mashed green fig to the saltfish along with onion, parsley, chives, thyme, garlic, lime juice, and black pepper. Mix well and taste before adding any salt.
- Bind: Stir in the one beaten egg until combined.
- Shape: Roll into approximately 2-inch balls and refrigerate for 30 minutes to firm up.
- Coat: Roll each ball in breadcrumbs, dip into the two beaten eggs, then coat again with breadcrumbs.
- Fry: Heat oil over medium heat. Drop a small piece of the mixture into the oil to test it. If it starts sizzling and frying steadily, the oil is ready. Fry the balls in batches until golden brown and crispy on all sides.
- Serve: Drain on paper towels and serve warm with your favorite dipping sauce.
Nutrition
Notes
- Swap in breadfruit for green fig for a nuttier flavor.
- Bake or air fry at 400°F (200°C) for a lighter version.
- Best served with tambran sauce, pepper sauce, or cucumber chutney.
Recipe Printed From ThisBagoGirl.com
