Crispy Breadfruit and Salt Cod Cakes with Warm Sweet Pepper and Recao Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the peeled, cubed breadfruit on a baking tray, cover with foil, and roast for 25 minutes, until very tender when pierced.

2. 2

   While the breadfruit roasts, place the desalinated salt cod in a saucepan with enough water to cover. Bring to a gentle boil over medium heat and cook for 8 minutes. Drain, let it cool slightly, and finely flake it, checking carefully for any bones.

3. 3

   In a medium skillet, heat 15 ml (1 tbsp) olive oil over medium heat. Sauté half of the onion, half of the red bell pepper, half of the sweet ají peppers, and half of the garlic for 4 to 5 minutes. Add half of the culantro, the cilantro, 1/4 teaspoon black pepper, and the flaked cod. Cook 2 minutes more and remove from the heat.

4. 4

   Transfer the roasted breadfruit to a large bowl and mash it into a rustic puree. Add the cod mixture, the beaten egg, the rice flour, and the lime juice. Mix well until the mixture holds its shape. Taste and add salt only if needed.

5. 5

   Shape the mixture into 8 thick cakes of equal size. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb moisture.

6. 6

   For the sauce, heat the butter together with the remaining 30 ml (2 tbsp) olive oil in a small saucepan over medium heat. Add the remaining onion, red bell pepper, sweet ají peppers, and garlic. Cook for 4 minutes until fragrant.

7. 7

   Add the green olives, tomato paste, dried oregano, and the remaining black pepper. Cook for 1 minute, then stir in the vegetable broth or water and the apple cider vinegar. Simmer over medium-low heat for 6 to 8 minutes until you have a warm, lightly thickened sauce. Stir in the remaining culantro at the end.

8. 8

   Heat a large nonstick skillet over medium heat and cook the cakes in batches using some of the pan fat, 3 to 4 minutes per side, until golden brown and crisp outside. If desired, keep them warm in the oven at 95 °C / 200 °F while finishing the rest.

9. 9

   Serve the cakes hot with the warm sweet pepper and recao sauce spooned over the top or on the side.

10. 10

    If desired, finish with a few extra drops of lime juice just before serving to brighten the breadfruit and cod flavors.