Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Breadfruit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large breadfruit
- 1 beaten egg
- 1 ½ teaspoon salt
- Water for steaming/ boiling
- Filling
- 1lb. Cooked flaked fish
- 1 large onion
- 2 blades chive
- 1 celery stick (blade)
- 1 red & 1 green sweet pepper
- Salt & pepper to taste
- 2 tbs. flour
- 1 tbs. Margarine
- ¼ cup milk
Directions
Cook and crush breadfruit. Add beaten egg. Make into ball as pastry.
Method for Filling: Melt margarine in pan, add chopped seasonings. Sauté for 2 minutes. Stir in flour, add milk and cook until smooth. Add fish, adjust the flavor, and allow to cool.
Roll out pastry 16 x 16 on waxpaper. Spread on filling, reserving 1 inch at each side. Roll using the waxpaper as protection.
Place on greased cookie sheet and brush with beaten egg. Bake until brown. Slice and serve.
Category:Barbadian Recipes
Category:Barbadian Appetizers