My mum actually introduced me to this one.
When I decided to go plant based, she soon realised that she would have to modify a lot of the traditional Carribean cuisine. if I was to ever pop around for dinner again!
Gone were the salt fish fritters, in came these. I can't share with you Mrs Swaby Senior's secret recipe (it's more than my life's worth), but Chef and Yoga Teacher, Rebecca Szczypka hit me up with this version which is gorgeous.
Here's the ingredients
1/2 large courgette - grated.
6 mint leaves - chopped.
1 tablespoon parsley - chopped
1 teaspoon of chilli flakes
Zest of 1/2 lemon
Salt and pepper
egg x 1 - whisked.
How to make it
Tip the fritter mix in a bowl and mix to your hearts content.
Heat the frying pan so its hot when you spoon in the mixture ( I suggest coconut oil)
Using a tablespoon, spoon a dollop of the courgette mix into the pan, spread the fritters a little so they are not mounded.
Continue with rest of the mixture. (mixture makes 4 - 5 fritters).
Cook on each side until they are golden and delicious.
Serve the fritters with a mixed salad or sweet potato fries for a light meal. They also taste great by themselves with a dip as a snack.