...without the added fat and oils.
I whipped these low-fat, low-cholesterol, tanigue(a sort of mackerel) patties loaded with veggies - carrot, celery, shitake mushrooms and malunggay leaves and was able to cook all of it without using a single drop of oil on the cookware.
You may add a tiny bit of oil for shallow frying these if we don't have the same brand of pots and pans and it would still taste amazing! Though, if you'd want to learn how to cook without the added fat, plus be on plant-based diet, I highly recommend you visit this page. They also have great plant-based recipes and topics that are a big help. I'm doing away with it for this recipe as study shows that fat suppresses the intake of vitamins and minerals essential to keeping one's body in a healthy and optimal state. More here.
But these are wonderful treats and you could actually trick the kids in to eating something delectable and they wouldn't even notice the "nutritious elements" added to it, I think? Perhaps a sweet, savory teriyaki sauce to cover the greens?
Did you also know that shiitake mushrooms are a great source of vitamin D? And these patties are jam packed, fully loaded with other veggies with vitamins and nutrients to boost the immune system.
You could also substitute fresh fish with regular canned tuna.
So for this dish, you'll need:
3 to 4 Tanigue slices, deboned & minced 1 carrot, shred or minced 1 celery, mince 1 onion, diced 3 cloves garlic, minced 1 cup moringa leaves 1 egg 1 tbsp oyster sauce 1/2 cup dried shitake mushrooms, chopped 1/2 cups flour 1/2 cups cornstarch 1 cup water
Directions:
1. Debone and mince fish steaks or open up a can of tuna and shred
2. Cut up the carrots, celery, garlic, and onions and chop shiitake mushrooms
3. Combine all ingredients in a bowl and add water gradually (start with 1/2) until texture and consistency becomes the usual patty like mixture
4. Mix and incorporate everything well, form in balls or patties, and proceed to put on top of preheated pan.
5. Serve with sriracha-mayo, lemon and mustard dip, or a plain 'ol mixture of ketchup and mayo
Watch me make it here.
Happy eating! ☺
 |
| Tanigue Fish Fritters |
You may add a tiny bit of oil for shallow frying these if we don't have the same brand of pots and pans and it would still taste amazing! Though, if you'd want to learn how to cook without the added fat, plus be on plant-based diet, I highly recommend you visit this page. They also have great plant-based recipes and topics that are a big help. I'm doing away with it for this recipe as study shows that fat suppresses the intake of vitamins and minerals essential to keeping one's body in a healthy and optimal state. More here.
But these are wonderful treats and you could actually trick the kids in to eating something delectable and they wouldn't even notice the "nutritious elements" added to it, I think? Perhaps a sweet, savory teriyaki sauce to cover the greens?
Did you also know that shiitake mushrooms are a great source of vitamin D? And these patties are jam packed, fully loaded with other veggies with vitamins and nutrients to boost the immune system.
You could also substitute fresh fish with regular canned tuna.
So for this dish, you'll need:
3 to 4 Tanigue slices, deboned & minced 1 carrot, shred or minced 1 celery, mince 1 onion, diced 3 cloves garlic, minced 1 cup moringa leaves 1 egg 1 tbsp oyster sauce 1/2 cup dried shitake mushrooms, chopped 1/2 cups flour 1/2 cups cornstarch 1 cup water
Directions:
1. Debone and mince fish steaks or open up a can of tuna and shred
2. Cut up the carrots, celery, garlic, and onions and chop shiitake mushrooms
3. Combine all ingredients in a bowl and add water gradually (start with 1/2) until texture and consistency becomes the usual patty like mixture
4. Mix and incorporate everything well, form in balls or patties, and proceed to put on top of preheated pan.
5. Serve with sriracha-mayo, lemon and mustard dip, or a plain 'ol mixture of ketchup and mayo
Watch me make it here.
Happy eating! ☺
Comments
Post a Comment