Akee and salt fish scotch egg is a tweek on the traditional breakfast of Jamaica. The plantain was added to give some texture and sweetness and with the kick from the scotch bonnet, it goes down well!
- 1 packet salt fish 350g soaked in water 4 hrs
- 450g tin akee drained
- 3 plantain
- 1/2 scotch bonnet seeds removed and chopped finely
- 2 sprigs thyme picked
- 10 large free range eggs soft boiled and peeled
- white breadcrumbs
- 2 eggs beaten and splash milk to pane
- salt and pepper
- deep fryer set to 170 oC
1. Take soaked salt fish, drain and cover in fresh water just to cover, bring to boil and take off and drain then flake with fork, set to one side to cool.
2. Slice plantain and deep-fry till cooked. Will be soft and golden brown drain on kitchen towel.
3. Mash the plantain fold in salt fish, akee,thyme. Scotch bonnet season to taste.
4. Divide into 100g balls set aside make approx. 10 balls depending on size plantain.
5 . Wrap the eggs in salt fish mix and pane in flour eggs the bread crumb the again just in bread crumb!
6. Deep-fry (@170oC for 4 min).
7 . Serve with hot sauce and a cold beer!