Yellow fin tuna and kamote (sweet potato) cakes
October 5, 2004
Filed under Purely experimental
Ingredients :
1 head of yellow fin tuna (about a kilo in weight) or about 1/2 kilo of tuna fillets
about 1/2 kilo of sweet potatoes (yellow variety)
3 eggs, beaten
1 onion
1 small carrot
3-4 tbsps. of fine bread crumbs
salt and pepper
1/4 c. of butter
a can of cream style corn
chopped parsley
Cooking procedure :
Steam the fish head until the meat is thoroughly cooked. How long will depend on the size of the head. It took me 30 minutes. The cooking time will be much shorter if you’re using fillets.
Meanwhile, boil the kamote in water until soft but not mushy. Pierce the thickest part with a sharp pointed knife–if the knife goes all the way in, the kamote is cooked. If the kamote breaks in half, it’s already too soft.
While the fish and kamote cook, finely chop the onion and grate the carrot.
Cool and flake the meat of the fish.
Drain the kamote well. When cool enough to handle, scrape off the skin and mash the kamote. It’s easier to mash them while still hot.
In a bowl, mix together the flaked fish, mashed kamote, eggs, bread crumbs, chopped onion, grated carrot, a teaspoonful of salt and about half a teaspoonful of ground pepper. Form the mixture into patties or cakes. I was able to make seven cakes–3/4″ thick and about 4″ in diameter.
Melt the butter in a skillet. When hot (but not browned), add the fish-kamote cakes to the skillet and fry over medium-high heat for about two minutes on each side. Transfer to a plate and keep warm. In the same skillet, empty the contents of the can of cream-style corn. Add about a teaspoonful of chopped parsley. Cook, stirring, just until heated through.
(If there are too many blackish sediments in the skillet after cooking the fish, it might be a better idea to use a clean sauce pan.)
To serve, spoon a few tablespoonfuls of the corn sauce over the fish-kamote cakes. Or, serve the corn sauce on the side.
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hi there connie! i will definitely try this one and i would like to know what brand of bread crumbs is best to use? please let me know so i can try this one now. the other day i cooked your sweet and spicy tofu and it was superb! we had a few visitors and they liked it so much and asked for the recipe. i referred them to your site. he he he. i used a variation though ( i added a teaspoon of lee kum kee’s chili garlic sauce ). thanks so much and God Bless!