| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Eggs, Dairy, Meats | Caribbean | Caribbean, Light | 1 | Servings |
INGREDIENTS
| 200 | g | Chickpeas |
| 3 | Onions, peeled and finely | |
| chopped | ||
| 1/2 | Oil | |
| 50 | g | Butter |
| 2 | Cloves garlic, peeled and | |
| crushed | ||
| 2 | Olive oil | |
| 200 | g | Fish trimmings |
| 1 | Egg | |
| 50 | g | White breadcrumbs |
| 1/2 | Double cream | |
| 1/2 | Scotch bonnet sliced | |
| 2 | Cho-chos, peeled and cut | |
| into | ||
| strips | ||
| 1 | T | Pimento berries |
| 1/2 | Chicken stock | |
| 1/2 | Coriander, chopped | |
| 1 | Sprig thyme | |
| Salt |
INSTRUCTIONS
Soak the chickpeas in water. Sweat one onion in half oil, half butter till soft. Add the garlic and sweat for a further minute. Add the chickpeas and cover with water. Simmer till well cooked. Pour away the water. Pure the chickpeas in a food processor. Add the olive oil and season with pepper and salt. Pure the fish, egg, breadcrumbs and cream in a food processor. Form into small even balls and fry in oil. Sweat the remaining onions in half oil, half butter and sweat till soft. Add the Scotch bonnet, cho-chos, pimento berries, vinegar and chicken stock. Simmer for 5 minutes. Season with salt and pepper. Spread a ring of chickpea pure on a plate. Sprinkle with coriander. Place the fish balls on it. Pour the sauce around it. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2169
Calories From Fat: 819
Total Fat: 94.8g
Cholesterol: 329.7mg
Sodium: 5296.9mg
Potassium: 4536.7mg
Carbohydrates: 271.8g
Fiber: 53.9g
Sugar: 43.8g
Protein: 80.3g