On to the initial Taste Throwdown entry, here's Tilapia Fish Cakes with Sayote Tops & Boiled Egg. The benchmark of this dish is "Salmon Fish Cakes with Spinach and Poached Egg" featured in the book How to Cook by Hamlyn. I made a very pinoy version of this dish which is likewise relatively cheaper. I preferred to hard boiled the egg because I have kids who will be my panelists. But you can also opt for poached or soft boiled. If you want an equally healthy and tasty vegetables other than Sayote leaves, Camote Tops makes a good alternative too.
Tilapia Fish Cakes with Sayote Tops & Boiled Egg
Yield 6 cakes
What you need:
1 1/2 cups tilapia fillet (coarsely chopped), 1 small red onion (chopped), 4 cloves garlic (minced), 1/2 cups diced potatoes, 1/2 cups diced carrots, 2 1/2 tbsps extra virgin olive oil, 1/2 tsp ground whole basil leaves, salt and pepper to taste, 2 small eggs, 2 tbsps all purpose flour, canola oil for frying, 500 g sayote tops (blanched in boiling water for 2 minutes, seasoned with salt or fish sauce)
How to make:
Saute onion and garlic in olive oil. Add fish, potatoes and carrots. Season with salt, pepper and basil. Saute for 2 minutes or until fish is tender. Take out from the pan and transfer to a small bowl. Add eggs and all purpose flour. Mix well. Heat canola oil in a frying pan. Drop 2 tablespoons of fish batter and fry 3 minutes on each side or until it turns brown. Drain excess oil on paper towels. Set fish cakes on individual plates, on a bed of sayote tops. Top each one with some sayote tops and finish with the egg.