Taro Root Potato Croquettes

Name: Taro Root Potato Croquettes
Yield: 12 servings
Cuisine: American
Ingredients: 6 to 7 Taro root; 1 large Onion; 100 grams Pork offcuts (or ground pork); 1 tbsp Shio-koji; 1 pinch of each Salt and pepper; 1 Tempura flour mixed with water (for dredging); 1 Panko; 1 Oil for deep frying

cookpad.japan @cookpad_jp

Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.

● Dampen your hands slightly before shaping the balls to give a nice, clean finish.
● Although the amount of onion and pork may seem too much, the stickiness of the taro root binds it together.
● I use a paste made from tempura flour and water for the dredging, which results in a crispy crust. Use whatever you prefer. Recipe by Nekoyanagi shouten

Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.

cookpad.japan @cookpad_jp

Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.

Saved

Ingredients

12 servings

6to 7 Taro root
1 largeOnion
100 gramsPork offcuts (or ground pork)
1 tbspShio-koji
1 pinchof each Salt and pepper
1Tempura flour mixed with water (for dredging)
1Panko
1Oil for deep frying

Saved

Steps

1

Mince the onion and saute in frying pan with oil on low heat, stirring from time to time, until translucent and aromatic.
2

While the onion is cooking, peel the taro roots. Put in microwave-safe dish and cook at 600 W for 8 minutes. They should be soft and tender when done.
3

Massage shio-koji into the pork and finely chop. Add to the pan with the onions to cook and season with salt and pepper.
4

Mash the taro root in a bowl, add the sauteed onion and pork and mix with a wooden spatula. Warm oil for deep-frying and the tempura flour paste for dredging.
5

Once taro root mixture has cooled, use dampened hands to form small balls, and place on a tray. Use your bare hands to form the balls to produce a smooth finish.
6

Dredge balls in the flour paste, coat in panko, and deep fry until golden brown.
7

Serve with Japanese Worcestershire-style sauce.