West Coast R E S T A U R A N T S
DASHEEN ROLLS Chef Waviel Basil, Hot Pot Restaurant This is a delicious Caribbean version of traditional potato croquettes using one of Dominica’s most well-loved ground provision crops. 2 large dasheen roots,
Celery leaves, chopped
peeled and cubed
2 seasoning peppers,
160ml (2â „3 cup) evaporated milk
deseeded & finely diced
1 egg, beaten
2 stems scallion, chopped
2oz butter
Flour for coating
2 cloves garlic, crushed
Oil for frying
Parsley, chopped
Salt & pepper to taste
In a large pan of salted water bring the dasheen cubes to a boil, then reduce heat slightly and simmer until cooked. Drain off the water and mash the dasheen roots. Slowly add the milk, the butter and egg a little at a time, until the mixture is firm, but not too wet. Next mix in the fresh herbs and adjust seasoning to taste. Scoop up the dasheen mixture into your hands and roll into golf balls or oval round shapes. Evenly shake flour onto a flat plate and coat each roll. Then deep-fry the rolls in hot oil until golden brown (1-2 minutes). To add extra flavour and texture to your dasheen rolls you can also add prepared salt fish, tuna or even shredded chicken to the mixture before frying.
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