Taro cakes

Taro cakes

By
From
KOTO
Photographer
Michael Fountoulakis

These deliciously creamy taro cakes make a great snack or can be served as part of a banquet.

Ingredients

Quantity Ingredient
300g taro
1 white sweet potato
4 floury potatoes
1 handful coriander leaves, chopped
4 spring onions, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
plain flour, for dusting
vegetable oil, for deep-frying

Method

  1. Bring water to the boil in the bottom of a steamer. Meanwhile, peel the taro, sweet potato and potatoes and cut them into chunks of the same size. Place the vegetables on a steaming tray and cook for 10–15 minutes, or until a knife easily passes through the flesh.
  2. Pass the cooked vegetables through a sieve or food mill and combine with the coriander, spring onion, salt and pepper.
  3. Using damp fingers, form the mixture into thick croquettes, about 7 cm long. The mixture should make approximately 24 cakes.
  4. Lightly dust in flour and deep-fry in hot oil for 4–5 minutes, or until golden brown.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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