PREPARATION TIME: 15mins.
COOKING TIME: 20mins. SERVES: 4

INGREDIENTS: Salt Fish Balls

1 lb (500 g) salt fish, prepared
1⁄2 lb (250 g) green bananas, washed, halved and skin on
2 tbsp milk
2 tbsp butter
1 onion, finely diced
1 tbsp parsley, chopped
1 tbsp chives, chopped
1 tbsp thyme leaves
1 tsp garlic, crushed
1 tsp lime juice
1 egg, beaten
Salt and pepper to taste
2 cups (150 g) breadcrumbs
oil for frying
2 eggs beaten, for coating

INGREDIENTS: Breadfruit Salad

1 lb (500 g) breadfruit, peeled, boiled and cubed
1 small onion, thinly sliced
1 cup (120 g) cooked green peas
2 carrots, grated
Salt and pepper to taste
Mayonnaise to moisten
1 tbsp parsley, chopped
4 lettuce leaves

METHOD: Salt Fish Balls

Flake the salt fish into a large bowl. In a stock pan, bring salted water to the boil. Add the green bananas. Boil for 10-15 minutes until soft. Cool bananas under cold water and remove skins. Mash bananas with milk and butter. Add the salt fish and all seasoning ingredients to bowl. Add the beaten egg and combine well. Roll the mixture between your hands to form 2 inch balls. Refrigerate for 30 minutes. Roll balls in the breadcrumbs, then in the beaten egg mixture and then in the breadcrumbs again. Deep fry over a high flame.

METHOD: Breadfruit Salad

Place breadfruit cubes, onions, peas, carrots and salt and pepper in a large bowl. Combine lightly with two forks. Add mayonnaise to moisten, mix to coat all ingredients. Garnish with chopped parsley. Serve on lettuce leaves.