Martinican Krokiet

Ingredients

In the original Polish krokiet, the filling typically consists of meat, mushrooms, or sauerkraut. However, in the Martinican adaptation, the filling is made with salted cod, a staple ingredient in Caribbean cuisine. Additionally, the Martinican version incorporates local herbs and spices, such as thyme and scallions, to enhance the flavors and give it a distinct Caribbean taste. We alse have the original recipe for Krokiet, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 200g (7 oz) salted cod, soaked and shredded 200g (7 oz) salted cod, soaked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh thyme, leaves only 2 sprigs of fresh thyme, leaves only
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 scallions, finely chopped 2 scallions, finely chopped
• 1 teaspoon hot pepper sauce 1 teaspoon hot pepper sauce
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth. Set aside.
2. 2.
   In a separate bowl, combine the shredded salted cod, chopped onion, minced garlic, thyme leaves, parsley, scallions, and hot pepper sauce. Mix well.
3. 3.
   Add the salted cod mixture to the mashed potatoes and mix until fully combined. Season with salt and pepper to taste.
4. 4.
   Shape the mixture into small croquettes, about 2 inches in length.
5. 5.
   Dip each croquette into the beaten eggs, then coat with breadcrumbs, ensuring they are fully coated.
6. 6.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Fry the croquettes in batches until golden brown and crispy, approximately 3-4 minutes per batch.
8. 8.
   Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve hot and enjoy the fusion of Polish and Martinican flavors!

Treat your ingredients with care...

• Salted cod — Soak the salted cod in water overnight, changing the water several times to remove excess salt. Shred the cod into small pieces before using in the recipe.

Tips & Tricks

• To add an extra layer of flavor, you can incorporate finely chopped bell peppers or a dash of lime juice into the salted cod mixture.
• If you prefer a spicier kick, increase the amount of hot pepper sauce or add a pinch of cayenne pepper to the filling.
• Serve the Martinican Krokiet with a side of tangy tamarind chutney or a refreshing cucumber and mint yogurt dip.

Serving advice

Serve the Martinican Krokiet as an appetizer or a main course accompanied by a fresh green salad. Garnish with a sprinkle of fresh parsley or scallions for an added touch of color.

Presentation advice

Arrange the Martinican Krokiet on a platter, showcasing their golden-brown exterior. Serve with a vibrant tropical fruit salsa on the side to enhance the visual appeal.