How to Cook Tuna Vegetable Okoy
A tasty and healthy okoy made from tuna chunks and combination of vegetables such as squash, carrots, sweet potatoes (or kamote).
Servings: 4 servings
Calories: 133kcal
Ingredients
- 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
Vinegar Dipping Sauce:
- 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
Instructions
How to Cook Tuna Vegetable Okoy
- 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).
How to make vinegar dipping sauce:
- Mix all the dipping sauce ingredients in a bowl until the sugar is dissolved.