- 2 large sweet potatoes peeled and chopped
- 1-2 cups corn flour
- 1 med onion finely chopped
- 2 tablespoons olive oil
- 1 lb fresh fish cooked (1 7 oz can tuna)
- 1 med tomato chopped
- 2 chili peppers finely chopped ( 1 t cayenne pepper)
- 1 teaspoon salt
- oil for deep frying
Boil potatoes until they are very tender. Spin them in food processor till smooth paste. Slowly add corn flour, blending to make stiff dough. Chill while you make filling. Sauté onions in oil till transparent. Flake fish and mix with onions and remaining ingredients. Retrieve dough from fridge. Tear off golf ball size pieces of dough and roll out about 1/8 thick and 4-5 inches in diameter. Put T of fish mixture on half of each circle. Fold over and pinch to seal edges. Fry 2 or 3 at a time in hot oil, 3 min on each side. Drain and serve immediately. Serves 3-4. Regular pastry dough may be used for a more conventional pastry.
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