Accra (saltfish Cakes) Recipe

The best delicious Accra (saltfish Cakes) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Accra (saltfish Cakes) recipe today!

Hello my friends, this Accra (saltfish Cakes) recipe will not disappoint, I promise! Made with simple ingredients, our Accra (saltfish Cakes) is amazingly delicious, and addictive, everyone will be asking for more Accra (saltfish Cakes).

What Makes This Accra (saltfish Cakes) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Accra (saltfish Cakes).

Ready to make this Accra (saltfish Cakes) Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


2 ts Active dry yeast 1 tb Pepper, hot; seeded, chopped
1/2 c Water; warm -fine
1/2 lb Codfish, salt, boneless 1 tb Chives; chopped fine
1 c Flour, all-purpose Salt; to taste
1 ts Sugar, granulated Pepper, black; to taste
1/4 c Onions; finely chopped Oil, vegetable
1 Garlic cloves; chopped fine

Sprinkle the yeast on warm water and stand for 10 minutes. Pour
boiling water over codfish, allow to cool. Rinse in cold water,
remove skin and bones, and shred fish very fine. Mix fish with flour,
sugar, onions, garlic, peppers, chives, salt and generous amount of
pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2
hours in warm, draft-free place. Drop by tablespoon into hot oil
(370F) and fry until golden brown. Drain on paper towels and serve
hot. Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6
g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional
salt). Calories from fat 47%. MM, nutritional analysis and upload by
DonW1948@aol.com / CBCC


Yields
24 cakes

Leave a Reply

Your email address will not be published. Required fields are marked *