Bread fruit is delicious and versatile. Whenever it is in season, I buy them often as they are a family favorite. As they ripen quickly in the warm weather here in Haiti, I find it most practical to prepare them for storage in my freezer for quick and easy use whenever I feel like having them. Cooked breadfruit freezes well. I parboil slices and store in ziploc bags. It’s always lovely to have breadfruit even after the season has passed. Some of my favorite ways to prepare breadfruit are to thinly slice them and fry them as chips; or to fry and press cubes like a banane péze or tostones. A slightly more sophisticated way to use the breadfruit is to pair it with salt fish and seasonings and make these tasty croquettes. My family and friends love them and I am sure you will as well. 

Ingredients 

2 cups or 1lb  cooked and mashed or puréed breadfruit 

1/2 cup  or 4 oz finely shredded salt fish (salted cod)

1tsp garlic, finely chopped

1tbsp flat leaf parsley, finely chopped

1 tsp hot pepper, finely chopped

Salt & black pepper to taste

2 cups vegetable oil for frying 

1 egg, beaten

1/4 cup all purpose flour

Method

Boil the breadfruit and then purée as you would do for mashed potatoes. A food mill works perfectly for this as it produces a smooth even texture. The texture will be slightly sticky and elastic, but this is normal.

Soak cod fish fillet to de-salt. Drain and place in a small pot with enough water to cover the fillet. Boil for about 10 mins. Drain and then finely flake with a fork.

In a bowl, add the breadfruit purée, flaked salted fish, garlic, parsley, hot pepper and mix together well. 

Crack the egg in a bowl and beat. Incorporate the egg into the breadfruit mixture and combine. At first, the mixture may seem very loose, but as the egg is absorbed into the breadfruit, it will tighten. 

Taste the mixture for salt and add if necessary. I have not put a quantity as this all depends on the level of saltiness of the dried fish. If you need additional seasoning, you may add some all purpose seasoned salt.

With a cookie scoop, make equal portions and place on a pan with 1/4 cup of flour. After you have scooped all of the breadfruit mixture, shape the croquettes into balls with well floured hands. 

Heat 2 cups vegetables oil in a deep pan. Place floured croquettes carefully in the hot oil. Do not over crowd the pan. Fry until golden brown. 

Remove from the fryer and place on a plate with absorbent paper. 

 Makes about 12 croquettes. Serve warm

Note: If you prefer a vegetarian version of this rissole, you can omit the fish and just form the balls, then fry. Should you chose this form, you would have to add extra salt and seasoning to the mix, as the salted fish has a rather strong salty flavor of its own.