Ingredients

• 1 bunch flatleaf parsley
• 1 bunch spring onions
• 1 bunch chives
• 3 garlic cloves
• peeled
• 350ml/12fl oz rapeseed oil
• 280g/10oz saltfish
• sunflower oil
• for deep-frying
• 1 tbsp green herb base (see recipe above)
• 2 tbsp finely chopped spring onion tops
• 1 tsp finely chopped red and green bird’s eye chilli
• 75g/2½oz finely chopped green red and yellow pepper
• pinch fresh thyme leaves
• 2 free-range eggs
• beaten
• 1 tsp baking powder
• 50g/1¾oz plain flour
• salt
• 1 small ripe mango
• diced
• ½ red onion
• finely chopped
• 1 red chilli
• finely chopped
• 1 tsp green herb base (see recipe above)
• pinch finely chopped fresh coriander
• squeeze lime juice
• pinch salt

Directions

• Blitz all the herb base ingredients together in a food processor.
• To make the mango chutney
• put all the ingredients in a bowl and mix well.
• To make the fritters
• put the saltfish in a saucepan and cover with water. Bring to the boil and cook for 20 minutes. Change the water and bring to the boil again. Drain and dry on kitchen paper.
• Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Put the saltfish into a large bowl and add the remaining fritter ingredients. Mix well until you have a spoonable mixture. If it’s too loose add more flour
• if it’s too stiff add a little water. Season with salt.
• Carefully drop spoonfuls of the batter into the hot oil and cook for 5 minutes
• until golden
• turning halfway. Remove the fritters with a slotted spoon and drain on kitchen paper. Serve the fritters hot with the mango chutney on the side.