Stamp and Go w/ Pepper Remoulade

Jamaican Saltfish stamp and go with a pepper remoulade

Difficulty Easy
Portions: 10
Total 34 min

Utensils

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Bowl

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Knife

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can

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Spoon

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Bowl

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Pan

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Ladle

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Parchment Paper

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Bowl

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Whisk


Ingredients

  • 8 Ounces Salt Fish
  • 2 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Cup Onion chopped
  • 1/4 Cup Escallion chopped
  • 1 Tablespoon Scotch Bonnet minced
  • 2 Tablespoons Tomatoes deseeded and chopped
  • 1 Cube MAGGI® Onion and Garlic Cube
  • 1/2 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
  • 1 Cup Water
  • 1 Cup Oil For Frying
  • 1/2 Cup Mayonnaise Dressing, No Cholesterol
  • 1/2 Tablespoon Lemon Juice
  • 1 Tablespoon Pickle Relish, Sweet
  • 1/4 Cup Sweet Pepper assorted colours, chopped
  • 1 Teaspoon Scotch Bonnet finely chopped
  • 1 Teaspoon MAGGI® Naturisimo Complete Seasoning

Instructions

INFORMACIÓN NUTRICIONAL

457.1 kcal = 1,912kj /per portion


22.7 gs Carbohydrates
457.1 kcal Energy
32.8 gs Fats
1 g Fiber
18.2 gs Protein
3.2 gs Saturated Fats
2009.3 mg Sodium
2.5 gs Sugars

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