Breadfruit is a popular tropical fruit that can be eaten boiled or made into curries and other various preparations. It is packed with Vitamin C, although I believe most of it get destroyed in processing and cooking. I’ve used it in this recipe as I had a bit of left over.
To boil, remove all skin, place in a thick bottom pan with a little water. Cover and allow to boil on low-medium heat until soft. Take care to check the level of water to avoid it from burning. This is how it looks like when boiled.
If you can’t find breadfruit at your local grocery or supermarket, then potatoes or sweet potatoes will be just fine.
1 can of red bean (drained) or 250g boiled
200g breadfruit boiled and finely chopped
1 red onion finely chopped
1 pinch ground cumin
Some finely chopped curry leaves (use dried ones if you can’t find fresh ones)
3 tablespoons flour
1 tablespoon tandoori powder
Salt and pepper to taste
Oil (spray oil is best)
- Mash the red beans with the breadfruit to make a paste.
- Add the chopped onions, cumin, chopped curry leaves and 1 tablespoon flour.
- Add salt and pepper to taste.
- Mix well.
- Preheat oven to 200 degrees Celsius.
- Mix 2 tablespoons of flour with 1 tablespoon tandoori powder.
- Make small balls with the dough and roll in the tandoori flour.
- Flatten to make small cutlets.
- Line the bottom of an oven proof tray with some aluminium foil.
- Arrange the cutlets on the foil.
- Spray or coat with some oil. Turn to the other side and coat with oil.
- Place in oven for 20 min.
- Remove and serve hot with steamed vegetables or just as a snack.