Cardava Bananas, locally known in the Philippines as “Saba,” is available all year round. Most Filipinos enjoy it in a skewer, lusciously covered with melted brown sugar, or wrapped in phyllo dough and then (again) covered with brown sugar. While most recipes out there tell you what to do with the actual Banana, how about the thick rind that’s left behind after you’ve made your Banana Qs and Turon?
Here’s a simple and diet-friendly dish to make use of “Saba” skin.
- Skin of 5-8 ‘Saba’ Bananas, boiled ’til tender
- 1 small Carrot, peeled and grated
- 6 Garlic cloves, finely chopped
- 1 medium Onion, finely chopped
- 2 tsps brown Sugar
- 2 tbsp Soy Sauce
- 1 large Egg
- 1 beef cube
- Salt and Pepper to taste
- Oil for frying
- Clean the banana skins thoroughly and boil about 15 minutes or until tender. Don’t forget to add some salt to the water.
- Once the banana skins are soft, chop it finely. Almost the size of ground meat when cooked. You may use a food processor to make the chopping faster.
- In a mixing bowl, mix all the ingredients together. If you can, chill the mixture for at least 30 minutes before frying.
- Form patties of desired size and fry until well done. Drain excess oil using a paper towel. Serve warm with steamed rice or a salad.