For the coconut burger patties
- 3 cups sapal ng niyog (slightly dehydrated shredded mature coconut meat)
- 3 eggs
- 3-4 tbsps. soy sauce
- 1 tsp. oregano powder
- 6 cloves garlic, minced
- 1 medium sized red onion, finely chopped
- 1 small red bell pepper, deseeded and minced
- 1-2 tbsps. kintsay (coriander leaves or Chinese celery), minced
- 1-2 tbsps. onion spring, finely chopped
- 5 tbsps. panko or breadcrumbs
- 5 tsps. cornstarch
- salt and pepper to taste
- cooking oil, for frying
You can add fresh cubes of
- Place the shredded dehydrated coconut in a steamer and steam for about 15 minutes. Set aside the coconut to cool.
- In a large mixing bowl, combine together the coconut, eggs, bread crumbs, garlic, onion, bell pepper, Chinese celery, oregano powder and soy sauce. Mix to incorporate all the ingredients. Season with salt and pepper.
- Gradually mix the cornstarch. Test if the mixture is thick enough to form into patties. Add more cornstarch if necessary.
- Scoop about 3 to 4 tablespoons of the coconut mixture. Roll into ball and then flatten into patty using the palm of your hands. Place the burger patty in a platter lined with wax paper. Repeat the process for the remaining coconut mixture.
- Refrigerate the patties for about 15 minutes until set to avoid the burgers to disintegrate during cooking.
- Heat 2-3 tablespoons of cooking oil in a frying pan. Fry the patties over low to medium heat. Cook each side for about 3 minutes or until golden brown. Transfer on a platter lined with paper towel and set aside.
Do not put too much cooking oil when frying as the coco patties would render its own oil during cooking.
This is best done with slightly dehydrated fresh coconut, not with dried/ desiccated coconut.
Credits to: pinoykusinero.com