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Palauan Breadfruit and Fish Cakes
Savory cakes made from mashed breadfruit and flaked fish, seasoned with onions and herbs, then pan-fried until golden brown.
ð§ ææ
- 2 medium Breadfruit(cooked and mashed)
- 200 g White fish (e.g., snapper or grouper)(cooked and flaked)
- 1/2 small Onion(finely chopped)
- 1 clove Garlic(minced)
- 2 tbsp Cilantro(chopped)
- 1 large Egg(beaten)
- to taste Salt
- to taste Black pepper
- 2-3 tbsp Cooking oil(for frying)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the mashed breadfruit, flaked fish, finely chopped onion, minced garlic, chopped cilantro, and beaten egg.
- 2
Season the mixture with salt and black pepper to taste. Mix well until all ingredients are evenly incorporated.
- 3
Shape the mixture into small, flattened patties or cakes, about 2-3 inches in diameter.
- 4
Heat the cooking oil in a skillet over medium heat. Once the oil is hot, carefully place the breadfruit and fish cakes into the skillet, ensuring not to overcrowd it.
- 5
Fry the cakes for about 3-4 minutes per side, or until they are golden brown and heated through.
- 6
Remove the cakes from the skillet and drain on paper towels to remove excess oil.
- 7
Serve hot as a snack, appetizer, or side dish.
ð¡ ããã®ã³ã
- âEnsure the breadfruit is fully cooked and mashed smoothly for a better texture.
- âUse a firm white fish that flakes easily after cooking.
- âAdjust the amount of onion and garlic to your preference.
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- Add a pinch of turmeric for color and subtle flavor.
- Mix in some finely chopped bell peppers for added texture and color.
- Serve with a dipping sauce, such as a sweet chili sauce or a lime-cilantro vinaigrette.