Equipment needed:

• Ring mold

Ingredients:

• 2 cups saba banana peels (boiled until tender then finely minced like rice grains)
• 1 cup ripe saba banana (boiled and minced)
• 1/2 cup carrots (small dice)
• 1/2 cup green peas
• 1/4 cup raisins (minced)
• 1 egg whites
• 3-4 cloves garlic (minced)
• HG Seaweed Salt
• Pepper
• Vegetable oil

• 1/2 cup banana ubod (par boiled for a few minutes, then minced)
• 1-2 egg (beaten, reserve one egg whites)
• 1 white onion (minced)
• 1 tbsp fresh parsley

Procedure:

• In a non-stick pan, heat some vegetable oil over low-medium heat.
• Sauté garlic for 1-2 minutes until fragrant.
• Add carrots sauté for another minute.
• Add the saba banana peels, sauté for another minute and season with a little seaweed salt and pepper.
• Add the ripe saba, and cook for another minute.
• Make a hole in the center of your pan and cook egg whites. As it cooks slowly incorporate it with the rest of the ingredients on the pan.
• Add peas and raisins. Set aside.
• In a mixing bowl, combine par boiled ubod, beaten eggs, white onion and fresh parsley. Season with a little salt and pepper.
• Using a ring mold and a separate non-stick pan, cook the egg mixture like you’re making patties. Until the egg is no longger runny. Serve together with the first dish.