For 8 to 12 patties:
- ½ banana blossom
- 35 gr jicama (mexican turnip)
- ½ onion
- 2 garlic cloves
- 2 spring onions
- 1 egg
For the sauce:
- 300 ml water
- 1 tbsp sugar
- 60 ml oyster sauce
- 2 tsp cornstarch
- 1 grated garlic clove
- 1 tsp grated ginger
Chop banana blossom. Wash and drain it.
Chop onion and garlic, and fry them in a pan with a little oil. When the vegetables are poached, add banana blossom and fry it for 15 minutes on low heat. Then, add parsley, pepper, cumin and salt. Stir it and remove it from the heat.
Chop jicama, coriander and 1 spring onion. Add them into the pan. Stir it and remove it from the heat.
Beat the egg. Add the banana blossom mix, breadcrumbs and milk. Stir it.
Shape the burgers and coat them with flour. Fry them until they are golden. Remove them on absorbent paper.
To prepare the sauce, grate the garlic and ginger, dissolve the cornstarch with 2 teaspoon of water and mix it along with the remaining ingredients. Let it cook until the sauce is reduced. Strain the sauce and pour it over the burgers. Sprinkle chopped spring onion over it.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.