Tinapang bangus (smoked milkfish) and mashed potato pancakes
The browned crisp exterior of the pancakes makes a wonderful contrast to the soft center. The smoky aroma and flavor are delightful and the presentation is beautiful in all its simplicity.
Ingredients
- 1 boneless tinapa smoked milkfish
- 2 to 2 ½ mashed potatoes just potatoes — no butter, no milk, no seasoning
- 1 egg beaten
- salt to taste
- pepper to taste
- 8 tablespoons butter for fying
- eggs fried sunny side up
- onion leaves finely sliced
- fried garlic
Instructions
- Peel off the skin of the smoked fish. Discard the head and tail.
- Break the flesh into small pieces. I don’t recommend flaking — it’s much nicer to have discernible pieces of fish in the potato cakes.
- Mix together the smoked fish and mashed potato.
- Season with salt and pepper.
- Stir in the beaten egg.
- Divide the mixture into four portions. Form each portion into a patty about three-quarters of an inch thick.
- Heat a frying pan. Melt one tablespoon of butter. Fry one potato cake at a time. To brown both sides evenly, scoop the cake with a spatula and melt another teaspoonful of butter before flipping. It’ll take about two to three minutes over medium-high heat to brown each side.
- To serve: Place one potato cake on a plate. Top with a fried egg. Sprinkle with onion leaves and toasted garlic bits.
- It’s a very filling and very tasty breakfast or brunch dish. But, if you like, you can have bread on the side.