Breadfruit Croquettes

 

It's breadfruit season, which means they are cheaper and also lots of local breadfruit dishes are being prepared in most homes.  Since I have touched quite a lot of local recipes I wanted to try and make something different. So I googled breadfruit and saw that it is very popular in the Caribbean. I came across this recipe by Chef Mirelle in  a website, where the breadfruit is turned into small balls and enjoyed as a snack. 

The first time I made this I shaped it into balls and served it around the family, the comments that came were, it was nice but because it was shaped like a ball and with breadcrumbs and fried, everyone thought it was cutlets and only after biting it comes as a shock when the realization hits them that it's not the beloved local snack but something entirely new. So that kinda puts of off some picky eaters. 

So this time I  shaped them in an oblong shape and called them croquettes. I Maldivianised it by using the same concept and flavours as the Dhelonugithi recipe but skipped the fresh coconut, using thin coconut milk to cook the breadfruit. 

Once the whole mixture is cooked and mashed, I spread it on a plate to cool completely. What happens is that as it cools it is easier to handle and easier to shape into an oval or oblong shape. 

After shaping them, I dipped them in beaten egg and then into breadcrumbs and then deep-fried them. 

So give it a try and let me know how it turns out for you.

RECIPE: BREADFRUIT CROQUETTES

Makes18 to 20 

INGREDIENTS

• 200g- 225g breadfruit, peeled, cored and cut into small pieces
• 45-50g smoked tuna ( thinly sliced and minced with your fingers)
• 1 small onion, thinly sliced
• 8 curry leaves, finely chopped
• 1/4 to 1/2  scotch bonnet, finely chopped
• 1 small garlic, grated
• 1/4 tsp ground cumin
• 1/4 tsp ground black pepper
• a little lime juice
• 1 tbsp coconut milk powder ( or use thin coconut milk about enough to cover the breadfruit)
• water
• salt to taste
• 1 large egg or 2 if small
• 1 cup breadcrumbs
• oil for deep frying

 HOW TO COOK

1. Place the breadfruit into a small pot, fill with water just enough to cover the breadfruit ( or thin coconut milk) , mix in the coconut milk powder (omit this if using coconut milk) and season with a pinch of salt and place on medium flame and cook until soft. 

2. Once the breadfruit starts to soften, add the onions, garlic, scotch bonnet, cumin, pepper and mix well. 

3. Cook for a few minutes until the mixture is quite dry. Stir continuously and mash the breadfruit so it is completely mashed up. Taste, adjust the seasoning, and add a little lime juice. Once the mixture is completely dry, remove to a plate spread it out, and cool it completely. 

4. Wet your fingers with water and shape the mixture into a small oblong shape ( like kavaabu) .

5. Beat the egg with a tablespoon of water and dip the croquettes in carefully and roll in breadcrumbs. 

6. Heat the deep fryer and deep fry the croquettes until dark golden brown. Drain in a colander.  

Enjoy these warm with a cup of tea.