Yellow fin tuna and kamote (sweet potato) cakes

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Yellow fin tuna and kamote (sweet potato) cakesAfter the successful gabi (taro) and bangus (milkfish) cakes, I decided to do a similar dish but using mashed kamote (sweet potatoes) instead of gabi and substituting yellow fin tuna for the bangus. This wasn’t a planned dish, however. In fact, it was a panic-time dish. We weren’t able to do the marketing last Sunday because we took our 12-year-old to the optometrist. It was a humid day and we were all tired after the tests and question and answer sessions. She has a hereditary “dominant eye” condition. Inherited from me. One eye has a high level of astigmatism while the other has perfect vision. I wear only one piece of contact lens. And so will she.

Anyway, early this morning, with the freezer almost empty, it was one of those times when I had to make do with whatever there was. There was a head of yellow fin tuna. There were three pieces of kamote, eggs, a carrot, onions, some parsley and a can of cream-style corn. They would have to do for the kids’ packed lunch. They liked the gabi and bangus cakes so there was no reason why they wouldn’t like a similar dish. Gee, I was steaming the fish at 3.30 a.m. and flaking the meat by 4.30. I barely had time to take a photo before they needed to leave for school. What you see in the photo was what they had for breakfast. When they got home, I didn’t see any leftovers in their lunchboxes. :)

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October 5, 2004  Print This Post   
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One Response to “Yellow fin tuna and kamote (sweet potato) cakes”
  1. miles says:
    January 29, 2008 at 5:46 pm

    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!

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