Saltfish fritters with mango chutney
Whisk yourself off to warmer climes with these crunchy saltfish fritters and fresh mango chutney.
Ingredients
For the green herb base
- 1 bunch flatleaf parsley
- 1 bunch spring onions
- 1 bunch chives
- 3 garlic cloves, peeled
- 350ml/12fl oz rapeseed oil
For the fritters
- 280g/10oz saltfish
- sunflower oil, for deep-frying
- 1 tbsp green herb base (see recipe above)
- 2 tbsp finely chopped spring onion tops
- 1 tsp finely chopped red and green bird’s eye chilli
- 75g/2½oz finely chopped green red and yellow pepper
- pinch fresh thyme leaves
- 2 free-range eggs, beaten
- 1 tsp baking powder
- 50²µ/1¾´Ç³ú plain flour
- salt
For the mango chutney
- 1 small ripe mango, diced
- ½ red onion, finely chopped
- 1 red chilli, finely chopped
- 1 tsp green herb base (see recipe above)
- pinch finely chopped fresh coriander
- squeeze lime juice
- pinch salt
Method
Blitz all the herb base ingredients together in a food processor.
To make the mango chutney, put all the ingredients in a bowl and mix well.
To make the fritters, put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper.
Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour, if it’s too stiff add a little water. Season with salt.
Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes, until golden, turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side.
