Sesel Sa! January - March 2015 Jan - March 2015 | Page 42

Breadfruit Croquettes

Photo Credit; Dominic Elizabeth

Crunchy on the outside and
soft on the inside, breadfruit
croquettes are a great finger
food and a great side to
almost any dish. It’s easy to
make and there is no doubt
it will be a popular pick with
kids! Mix up the croquettes
by using the same recipe for
Sweet Potatoes and Coco
Yams.

75g Plain Flour
300g Breadcrumbs

Ingredients

Once the breadfruit pieces are dried,
grind them in a blender or mixer. Once
ground, add the 50g of butter and stir
whilst also adding the egg yolks. Season
with salt, pepper and spices as desired.

1 Breadfruit
Seasoning Ingredients
3 Egg Yolks
50g Butter
Salt, Pepper and Spices to taste
Coating Ingredients
3 Eggs
5cl Oil

that the breadcrumbs are
within your reach.
Sprinkle some flour on
the board so the breadfruit mixture doesn’t stick
together. Take a table
spoon of the breadfruit
mixture and roll it into a
cylinder shape and dip
into the mixed eggs and
oil, drain and then roll
carefully into the breadcrumbs. Set aside each
one on a plate.

Preparing the Breadfruit
Cut the breadfruit into quarters or thirds.
Peel them and remove the heart. Bring
the peeled pieces to the boil for 20-25
minutes until soft. Once boiled, strain
and place in a baking dish and dry in the
oven for 5 minutes on a low temperature.

Making the Breadfruit Mixture

Cooking the
Croquettes

Heat some oil in a pan
and fry the croquettes
until golden brown. Drain
and serve while still hot.

Making the Croquette Coating
Set out a board and make sure that you
have mixed the eggs, oil and salt and
pepper together whilst also making sure

50 minutes

4-5
Serves
38

SESEL SA! | JAN - MAR 2015 ISSUE NO. 6