TORTANG ISDA (FISH CAKES)
Prep time: 20 minutes
Cooking time: 4 minutes per batch
Yields: 6 fish cakes
6 oz finely diced potatoes
1 tbsp salt
1 tbsp ground pepper
5 cloves garlic, minced
1/3 cup all purpose flour
1 large Roma tomato, seeded and finely diced
½ medium size yellow onion, peeled and finely diced
½ cup fresh greens/herbs like cilantro, scallions, celery leaves or kinchay
2 cup flaked fish flesh from fried fish (no bones, no head, no tail)
Combine all ingredients well.
Portion it at 2 large tbsp each cake.
Fry using a fresh, clean cooking oil.
Fry it for 4 minutes turning once until golden brown.
Place in a wire rack to remove excess oil.
Serve with ketchcup.