Pastéis de matabala

🐟 Matabala and salted-fish fritters bound with egg, scented with onion and parsley, then fried until golden.

Ingredients

• 400 g edible matabala, peeled weight, or food-grade taro as a substitute
• 250 g salted cod, weight before desalting, or equivalent food-grade salted fish
• 2 medium eggs, beaten and added gradually
• 1 small onion, 80 g, very finely chopped
• 1 garlic clove, finely chopped
• 2 tablespoons chopped parsley
• About 700 ml neutral frying oil, depending on the pan; not all is consumed
• Black pepper and salt only if needed after tasting a cooked test fritter

Preparation

Desalt the fish in the refrigerator according to the supplier, often 24–48 hours depending on thickness, changing the water. This waiting time is additional.

Wear gloves if the raw tuber irritates your skin. Peel the edible matabala, rinse and cut evenly. Simmer in water for 25–35 minutes until every piece crushes easily. Never taste raw or undercooked tuber.

Meanwhile, poach the desalted fish separately for about 10 minutes until fully cooked. Drain, cool slightly, remove all skin and bones, then flake.

Drain the matabala thoroughly and mash while hot. Let steam escape and cool slightly. Combine with fish, onion, garlic and parsley.

Add beaten egg gradually, stopping when the mixture holds on a spoon. Not all the egg may be needed. Add pepper; do not taste the raw mixture.

Heat sufficient oil in a deep pan, no more than half full, to about 170–175°C. Shape one small test fritter with two spoons and fry for 4–5 minutes, turning, until golden and cooked through.

Open and taste the cooked test fritter. Adjust salt if necessary. Chill a spreading mixture before continuing; do not add more egg.

Shape about 16 small fritters. Fry in small batches for 4–5 minutes depending on size, allowing the oil to recover its temperature. Drain on a rack and serve hot.