Coconut residue, locally known as “sapal ng niyog” is the solid material obtained after extracting coconut milk from the fresh grated coconut or comminuted meat.
Coconut burger patties are prepared from fresh grated coconut residue mixed with ground pork, eggs and spices and cooked until golden brown. Coconut residue (sapal) is used as filler (45%-50%) and as substitute to ground pork or beef to produce a low cost but nutritious viand. It is being disseminated among women in coconut producing communities. It can also be prepared without ground pork but only mixed with spices.
- 3 cup Ground pork
- 2 1/2 cup Coconut residue
- 1 cup All-purpose flour
- 4 pcs Eggs, well-beaten
- 1 cup Onion, minced
- 2 tbsp Garlic, minced
- 1/2 cup Soy Sauce
- 1/2 tsp Salt
- 3/4 tbsp Pepper, ground
- 3/4 tsp Vetsin (optional)
- 1 cup Cooking oil for frying
- Mix all ingredients.
- Form into patties (1 1/2 tbsp per patty).
- Heat cooking oil in frying pan.
- Fry burger patties until well done.
- Drain excess oil. Serve.
Yield: approx. 27 pieces, 30 grams per patty
Costs: P255.50/recipe, P9.40/piece