Taro Root Cakes
4 SERVINGS
Ingredients:
1 1/2 cups Taro root, peeled, 1/4 inch (.6 cm) dice
1 1/2 cups Russet potatoes, peeled, 1/4 inch (.6 cm) dice
2 tablespoons Butter
1 cup Maui Sweet onions, 1/4 inch (.6 cm) dice
2 tablespoons Parsley, chopped
To taste Salt
As needed Flour
Method:
Boil the taro root and potatoes in salted water until tender. Drain, dry, and run through a ricer.
Heat a sauté pan over medium heat. Add the butter and sweat the onions until translucent.
Stir in the parsley. Add the taro root and potato mixture, and combine well.
Season with salt and shape into 2-ounce (56 g) patties. Roll in flour and pan-fry until golden brown. Serve immediately.
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