How To Cook Tuna Vegetable Okoy Recipes

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HOW TO COOK TUNA VEGETABLE OKOY



How to Cook Tuna Vegetable Okoy image

A tasty and healthy okoy made from tuna chunks and combination of vegetables such as squash, carrots, sweet potatoes (or kamote).

Provided by Manny

Categories     Appetizer

Number Of Ingredients 22

1 medium can tuna chunks in oil or in water (drained and flaked)
250 grams sweet potato (kamote, cut into strips)
250 grams squash (cut into strips)
1 cup all-purpose flour
1 cup cornstarch
1 medium size carrot (cut into strips)
1 pc bell pepper (chopped)
1 1/2 cups water
1 medium onion (chopped)
2 cloves garlic (minced)
1 Tbsp. spring onions (chopped)
1 egg (beaten)
1/2 tsp. salt
1/2 tsp. pepper
cooking oil for frying
1/2 cup cane vinegar or white vinegar
1 Tbsp sugar
1/2 tsp salt
1/4 tsp. pepper
1 tsp. soy sauce.
1 Tbsp. chopped onion
2 cloves garlic (minced)

Steps:

  • In a mixing bowl, combine flour, cornstarch, egg, water, salt and pepper. Mix until the batter is smooth and all the lumps disappear.
  • Drain the tuna chunks and flake it using a fork or spoon.
  • Then in the mixing bowl add the carrot, squash, sweet potato, bell pepper, tuna chunks, garlic, onion and spring onions.
  • Mix the ingredients thoroughly until the veggies are well coated with the batter.
  • Heat cooking oil in a frying pan about an inch deep. When oil is hot enough, scoop the okoy mixture using a small laddle and pour in the frying pan and shape it like a patty.
  • Make 2 to 3 patties on each batch and avoid them sticking on each other. Fry the patties until golden brown on each sides, top and bottom.
  • Then transfer to a paper towel lined plate and serve with vinegar dipping sauce (see recipe below).
  • Mix all the dipping sauce ingredients in a bowl until the sugar is dissolved.

Nutrition Facts : Calories 133 kcal, ServingSize 1 serving

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