After my long trip to the South, I didn't plan on cooking much but after reading a post in the LOVE MY TEMPLE food accountability group, I decided to try author Linda Grovesnor-Holland's version with my own twist to it. Basically this is an easy dish that requires you to use salted (cod fish), with flour, green peppers or other seasonings with eggs, and milk.
However in my shopping for ingredients, I didn't want to use the cod since it had a lot of salt. I try to keep my blood pressure down so I chose fresh tilapia instead. Although you can use the cod, I would suggest you soak it first before using so the salt can be less after that process. I didn't use whole milk, used what I had on hand which was Almond Milk. I cut green peppers and use them but you can also use fresh parsley or basil with other seasonings.
Very easy, but for me this was time consuming.
Ingredients:
1 large sweet potato
2 tilapia fish segments
1/3 of fresh green bell pepper
cajun seasoning (optional)
Black pepper (to taste)
Garlic Pepper (to taste)
1 tablespoon of Oil (Vegetable, Corn or Olive Oil), add more if you like
1 egg
1/2 cup of corn meal
1 cup of whole wheat flour
Gather all your ingredients, and do the following.
1) Boil the sweet potatoes and add to a large bowl with the other ingredients.
2) Tear pieces of the tilapia in a bowl, add your seasonings, one egg, corn meal, milk and flour. Cut up your green pepper and add them to the mix as well.
Your bowl should look like something like this.
Add the sweet potato to your bowl and pull out your frying pan with the oil.
3) Place in the frying pan, by droplets a few 'sweet potato fritters' I would suggest spacing them so they do not cook so close together.
4) As the fritters begin to cook you want to pull them out and drain on a paper towel so the access oil will be less.
5) Arrange the corn fritters on a plate, add a salad or other veggies on the side. I chose brown rice and a fresh salad with red peppers and cucumbers to complement my meal.
6) EAT AND ENJOY!
No comments:
Post a Comment