TUNA PANCAKE

Consumption of fish is healthy and provides multiple benefits to the human body. 

Tuna in particular is very rich in omega-3 fatty acid, high quality protein, selenium and vitamin D. And because it carries these healthy nutrients, it is heart friendly, lowers blood pressure, improves immune system, aid in weight loss, improves skin's health,  strengthens bones and prevents the risk of cancer.

Given the many attributes of this fish treat, it is but essential to consume variety of fish about 2 to 3 times each week with a total of about 450g/ week. I think this is doable: with a bit of sardines, tuna can and some other fresh fish dish a week is not bad at all😊. 

C'mon let's dish the fish!

TUNA PANCAKE

Yields about 4 pcs pancakes

Pancake Ingredients                    

1 can tuna flakes, drained

1 head garlic, minced

1 small onions, chopped

1 onion spring, chopped (optional)

1 (whole) lemon zest

1 /2 tsp lemon juice

1 egg

1 tbsp grated parmesan cheese

2 tbsp panko

1 tbsp japanese mayonnaise (or any mayo available)

1/4 tsp dried parsley

Salt & pepper to taste

Oil for frying

Crumb Mix:  Place in a bowl and combine. RTU

1/2 c panko

1/4 c shredded edam cheese or parmesan cheese or any cheese you like

Garnishing

Spinach or any greens

Lemon wegdes

Some bread, rice , pasta or any carbo of your preference

Optionals -- your preference

Ketchup

Honey Mustard

Sriracha

Method

Mix all pancake ingredients in a bowl.

Divide into 4 equal portions.

Take one portion and dredge both sides in a crumb mix.

Using a turner spoon, scoop the pancake and slowly place into a pan with hot oil.

Cook both sides until slightly brown.

Remove and ready to serve.

Enjoy!

I served this pancake in burger buns: sandwich in a wholemeal burger bun, laid on  red butterhead lettuce, smeared with honey mustard, garnished with emmental cheese then topped with tomato and avocado, which my kids named -- 

TUVADO BURGER!😋

SHIMEJI MUSHROOM BURGER

One of the tourist spot in Tagaytay few years back is the Mushroom Burger.  The first hing visitors will look upon touching Tagaytay's  ground is the mushroom burger store. And I'm one of those (unfortunately) not because I'm a fan but out of curiosity. And after one bite, I swear i would never eat mushroom burger anymore until now. With kids, you can't complain nor bargain especially when it's for well, educational ;-).

So i decided to grant Kai's request with confidence that it will come out  ehem acceptable.
Well, i was thinking of upgrading it with bacon just in case its a flop :-D so as not to waste the other ingredients, BUT it turned out delish. You may want to try this meatless burger.


SHIMEJI MUSHROOM BURGER

Serves 4 (with big patties but can be made into 6 thin small patties)

A. Patty

2 pcs brown shimeji sliced

2 eggs

¼ c all-purpose flour

½ c bread crumbs

About 1 to 2  tbsp parmesan cheese

1 small minced onion

1 small minced red poivron (sweet bell pepper)

¼  tsp dried thyme

¼ tsp salt

Dash of black pepper

B. Accompaniments

Oil for frying 

4 pcs hamburger bun

Lettuce and cucumber to go

Optional Sauce:

Smokey Bourbon BBQ Sauce

Japanese Mayonnaise

Mix the Patty ingredients in a bowl.

Divide into 4 patties.

Using the oil, fry each side until golden brown and crispy.

TRU.

 Assembly:

Grill the buns, spread some margarine, arrange cheese, sauce, mushroom patty, lettuce, cucumber and cover with half bun. Serve right away.