---

Relish complements ahi cakes

---

This dish was prepared by Gšran Streng of the Hawaii Prince Hotel on "The Electric Kitchen" Sunday in an episode devoted to the Taste at Kapolei. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Ahi Cakes with Roasted Sweet Corn Relish

1 pound fresh ahi, finely chopped
1/2 cup diced sweet onion
1/4 cup finely sliced green onion
2 tablespoons chopped cilantro
2 teaspoons sambal olek (chili paste)
2 teaspoons lime juice
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
Olive oil for sautŽing
Corn and pea sprouts, optional, for garnish
>> Roasted Sweet Corn Relish:
2 cobs fresh sweet corn
Oil or butter to coat corn
1 cup diced papaya
1/4 cup EACH diced red bell pepper, green bell pepper and sweet onion
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tablespoons cilantro
Salt and pepper, to taste

To make relish: Rub corn with oil or butter. Grill or broil until golden brown on all sides. Cut kernels from cob into a bowl; stir in remaining ingredients. Makes about 3 cups.

To make ahi cakes: Place all ingredients in a bowl and mix well. Heat oil in a skillet over medium-high heat. Using a small ice-cream scoop, drop mixture directly into skillet. Cook about 1 minute on each side. Serve hot with relish. Serves 4.