Bolinhos de Peixe com Mancarra (Fish Fritters with Peanuts)
Bolinhos de Peixe com Mancarra (Fish Fritters with Peanuts) is a traditional Guinean (from Guinea-Bissau) recipe for a classic snack of fish, onion and peanut balls that are deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Fish Fritters with Peanuts (Bolinhos de Peixe com Mancarra).
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Ingredients:
200g raw peanuts [mancarra] (in their shells)
500g whole tilapia, scaled and cleaned
juice of 1 lemon
1 small onion, thinly sliced
2 medium onions, grated
1 tbsp vegetable oil
1 bunch of parsley
1 cube of chicken stock
vegetable oil for frying
salt and hot chilli powder, to taste
Method:
Shell the peanuts then spread out on a baking tray. Transfer to an oven pre-heated to 170°C and bake for 10 minutes. Remove from the oven, turn into a food processor and grind to a fine powder then set aside.
Season the fish with lemon juice, salt, pepper and onions slices then marinate for 30 minutes. Once ready, fry the fish in vegetable oil until golden brown on both sides and cooked through. Set the fish aside to cool then strip off the skin and flake the flesh from the bones.
In a bowl, mix together the fish, grated onion, parsley and ground peanuts. Season with salt and hot chilli powder then crumble in enough of he chicken stock cube to taste.
Mix all the ingredients then shape into balls. Heat oil in a pan or deep fryer to 180°C. Once hot, drop in the fish balls and fry until golden brown all over.
Drain on kitchen paper and serve. Typically these are served as a snack with drinks.
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