Saltfish akara

Method

• step 1

  Soak the saltfish for at least 1 hr to remove excess salt. Tip into a pan of boiling water and let it simmer for 5-10 mins. Drain well, then rinse under cold water, remove any bones and finely shred.

• step 2

  Tip the beans, peppers, half the red onions, scotch bonnet, if using, and the egg into a food processor with a splash of water. Blitz until you have a thick, smooth paste.

• step 3

  Transfer the blended paste to a bowl and add the prawn seasoning, curry powder, garlic, paprika, diced mixed bell peppers, remaining red onion, cornflour and shredded saltfish. Stir well to combine and taste, adding salt only if needed.

• step 4

  Fill a deep saucepan halfway up with oil, and heat to 170C, or until a drop of batter sizzles on contact. Using a tablespoon, scoop the batter and carefully drop into the hot oil, frying in batches to avoid overcrowding. Cook for 4-6 mins, turning occasionally, until golden brown and crisp.

• step 5

  Lift the akara out with a slotted spoon and drain on kitchen paper. Serve warm on a platter with a spicy pepper sauce, if you like.