Recipes Jamaica

Sauteed Sardines with Ripe Breadfruit Croquette

Chefs Andre and Haleem throw down some good ole’ comfort food and transform them into fine entrée dishes. Try this Sauteed Sardines with Mushroom & Spinach with Ripe Breadfruit Croquette recipe today!


  • 4 garlic cloves (thinly sliced)
  • 1/2 small onion (thinly sliced)
  • 4 pimento seeds (crushed)
  • 1/2 tsp thyme leaves
  • 3 tbsp olive oil
  • 1/2 cup mushrooms
  • 2 cups spinach
  • 1 can sardine
  • Salt and black pepper to taste
  • 1/4 cup water
  • 2 tbsp tarragon vinegar
  • 2 tbsp unsalted butter


  1. In a large skillet, cook the onion, thyme, pimento, mushroom and garlic in the olive oil over moderate heat until soft.
  2. Add the sardines and sauté for two minutes.
  3. Add water and simmer for 2 minutes, then add spinach and cook until wilted.
  4. Add vinegar, season with salt and pepper to taste, remove from heat and stir in butter.

Croquettes – Ingredients

  • Salt & pepper to taste
  • 1/2 tsp thyme leaves & chopped escallion
  • 2 egg yolks
  • 3 tbsp all-purpose flour
  • 4 cups mashed ripe breadfruit
  • 1 egg (beaten)
  • Breadcrumbs
  • Vegetable oil, enough to fill pan 1/2-inch


  1. Add salt, pepper, chopped escallion, beaten egg yolks and flour to mashed breadfruit. Chill and then shape using an ice cream scoop.
  2. Dip in the beaten egg, then roll through bread crumbs.
  3. Fry each croquette in shallow oil until brown on all sides.
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