Plantain Nuggets
Plantain Nuggets wrap seasoned flaked fish in a ribbon of plantain, then fry the bundle in a curry-spiced batter. The fish is boiled with thyme, curry and seasoning cubes before it is mashed, so the filling is savory all the way through. A little sugar in the batter plays up the natural sweetness of the plantain and helps the crust brown. Serve them hot as a snack or party starter.
Instructions
Peel the plantain and slice it into long, thin strips that are flexible enough to wrap around a filling.
Boil the fish in water seasoned with curry powder, thyme, salt and crumbled seasoning cube, adjusting each to your taste.
Lift the fish out, remove all the bones, and mash the flesh into small pieces.
Whisk the flour, sugar, egg, salt, curry powder, seasoning cube and milk into a medium-thick batter. It should coat a spoon without running straight off.
Wrap each plantain strip around a portion of the mashed fish and pin it closed with a toothpick.
Dip each roll in the batter until covered, then deep fry in hot vegetable oil until golden all over. Remove the toothpicks before serving.
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