Day 9: Fried Galunggong Patties and Suam na Mais

We had leftover Galunggong from the other night so I decided to make Galunggong Patties. Galunggong Patties are very much like Potato Latkes but with a good protein source from the fish. What I did was flake the leftover fish that made about two (2) cups, shred potatoes to make two (2) cups, chop one (1) red bell pepper and about three (3) tablespoons each of green onions and wansuy (but you can use kinchay too, whichever is available). I mix everything together with a tablespoon of cornstarch, salt and pepper to taste and a beaten egg to make the mixture stick together. I take spoonfuls of the mixture, form them into little patties and fry them in oil till they turn golden brown.

I paired the Fried Galunggong Fritters with a traditional Filipino soup called Suam na Mais. I took the recipe from Page 24 of the Maya Kitchen's "The New Filipino Cookbook". Here's the recipe:

1 tablesppon oil
1 clove garlic, chopped
1 medium-size oion, chopped
1 small ginger, sliced
3 cups shrimp stock, strained
2 pieces fresh corn, removed from the cob
Patis and pepper to taste
2 cups sili or malunggay leaves

Heat the oil in a saucepan then saute' the garlic, onions ang ginger. Add the stock and corn. Simmer until the corn is tender. Season to taste. Add the leaves just before serving.