Accra (saltfish cakes)
24 cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Active dry yeast |
| ½ | cup | Water; warm |
| ½ | pounds | Codfish, salt, boneless |
| 1 | cup | Flour, all-purpose |
| 1 | teaspoon | Sugar, granulated |
| ¼ | cup | Onions; finely chopped |
| 1 | Garlic cloves; chopped fine | |
| 1 | tablespoon | Pepper, hot; seeded, chopped fine |
| 1 | tablespoon | Chives; chopped fine |
| Salt; to taste | ||
| Pepper, black; to taste | ||
| Oil, vegetable | ||
Directions
Sprinkle the yeast on warm water and stand for 10 minutes. Pour boiling water over codfish, allow to cool. Rinse in cold water, remove skin and bones, and shred fish very fine. Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper. Add yeast and beat until smooth. Allow to rise for 1½-2 hours in warm, draft-free place. Drop by tablespoon into hot oil (370F) and fry until golden brown. Drain on paper towels and serve hot. Per cake: 50 calories, 6½ g. protein, 4½ g. carbohydrates, 2⅗ g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47%. MM, nutritional analysis and upload by DonW1948@... / CBCC
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