Surimi and Sweet Potato Cakes
In our neighbourhood we have some close friends and we have this neighbour dinners that we do once in a while. The idea is for everyone to bring their dinner for that night in the host neighbours house and basically indulge on it while sharing it with the other families. There is one rule though you need to bring the usual dinner menu you cook on a normal day which means you don’t need to cook something special just your normal day to day dish, same amount and not over the top.
One of those dinners we were introduced to this simple, affordable and delicious side dish the Surimi and Sweet Potato Cakes. It is cooked like Ukoy (a Filipino Shrimp Fritters) but instead of using Shrimps and buttercup surimi and sweet potatoes are used. It will not be as crispy as the ukoy but it is as equally delicious specially when dipped in spicy vinegar.
When we had it we asked how it was done so here I am sharing it to you, a really nice side dish especially with vegetables.
- 500g surimi
- 1½ cup sweet potatoes, chopped thinly or grated
- ½ cup flour
- 1 cup cornstarch
- 1 egg, beaten
- 1¼ cup water
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 freshly ground black pepper
- oil (for frying)
- 4 cloves garlic, minced
- 1 large red onion, chopped
- 2 tbsp sugar
- ¾ cup white vinegar
- ¼ cup water
- 3 tbsp soy sauce
- 3 pcs birds eye chillies, chopped
- In a deep bowl mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps.
- Now add the sweet potatoes and surimi, mix well.
- In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out surimi batter and place in pan like mini pancakes, frying each side for around 2 minutes each.
- Once fritters are cooked place on a paper tower to drain excess fat.
- Prepare the vinegar dip by combining garlic, red onion, sugar, white vinegar, water, soy sauce and birds eye chillies together