Name: Ackee And Saltfish Arancini With Scotch Bonnet Aioli
Yield: 6-8
Ingredients: 200g cooked saltfish (desalted); 150g canned ackee (drained); 1 small onion (finely chopped); 1 red bell pepper (diced); 1 clove garlic (minced); 1 tbsp thyme leaves; 300g cooked risotto rice (cooled); 50g Parmesan (optional); 2 eggs (1 beaten for mix, 1 for coating); 100g plain flour; 150g panko breadcrumbs; vegetable oil (for frying); 150g mayonnaise; 1 small scotch bonnet (deseeded, finely chopped); 1 clove garlic (grated); 1 tsp lime juice; pinch of salt

VMG Recipes