Serves: 2 / Ready in: 20 minutes / Difficulty: Easy / Suitability: Vegan
Affectionately known as 'The Crocs', the Jamaica Rugby 7s are hoping to become the first EVER Caribbean rugby team to qualify for the Olympics. To celebrate Tropical Sun's partnership with the team, PlantBased Mag put together this delicious breakfast fritter with Tropical Sun's Jamaican Ackee as the main ingredient.
For the dip:
1/2 cup yogurt (vegan, if required)
1/3 tbsp Tropical Sun Mild Jerk Seasoning
For the fritters:
1/2 (55g) cup plain flour
1/2 (55g) cup gram flour
1 tsp Tropical Sun Baking Powder
1 tbsp Tropical Sun Ground Coriander
1/2 tsp Tropical Sun Crushed Red Chilli Flakes
1/2 tsp Tropical Sun Dried Thyme
2 cloves garlic, puréed
3/4 cup (160ml) soya milk
1 tin (280g) Tropical Sun Ackee, drained and gently rinsed in cold water
Oil, for shallow frying
- In a small bowl, mix together the yogurt and jerk seasoning and leave to chill in the fridge.
- In a large bowl, mix together the plain flour, gram flour, baking powder, coriander, chilli flakes, thyme and garlic, followed by the soya milk. Whisk to form a smooth batter.
- Drain the ackee in a sieve and rinse under gentle cold water for a few seconds. Whisk the ackee into the mixture, preserving some of the ackee pieces for texture.
- Add oil to a a large frying pan on medium-high heat, Once the oil is hot, spoon a heaped tablespoons of batter into the pan and flatten each slightly with your spatula. Do not overcrowd the pan.
- Cook each fritter for 3-4 minutes, flip over and cook for a further 2-3 minutes until deliciously browned on the outside and cooked through.
- Serve with the jerk yogurt dip - and enjoy!