Taro Croquettes Recipe

375 g

1/5 cup

60 g

2

1/2 cup

30 g

250 g

3

2

Seasoning

1 teaspoon

1 tablespoon

1/2 teaspoon

1 teaspoon

1/2 tablespoon

1 teaspoon

Taro

Boiling water

Dried shrimps

Parsley sprigs

Flour

Wheat starch

Pork

Chinese mushrooms

Spring onions (scallions) 

Salt

Light soy

Pepper

Sugar

Chicken powder

Sesame oil

• Peel, wash and cut the taro into thin pieces.

• Steam for 20 minutes until soft.

• Remove 300g of the softest part of the taro and set aside the rest for later use.

• Pour the boiling water over the wheat starch and mix into a soft dough.

• Wash, dry and dice the pork.

• Wash and soak the dried shrimps and Chinese mushrooms for 30 minutes.

• Steam and dice finely.

• Chop up the parsley and spring onions.

• Mince the taro, wheat starch dough and pork together in a food processor.

• Transfer to a mixing bowl, add the minced ingredients and seasoning, and mix well.

• Shape the mixture into small rounds and coat evenly with the flour.

• Bring 1/2 wok of oil just to the boil over moderate heat.

• Slide in the taro cakes and deep-fry until golden brown.

• Remove and drain.