Creamy and Starchy Taro Root Croquettes with Ham and Cheese

Name: Creamy and Starchy Taro Root Croquettes with Ham and Cheese
Yield: 4 servings
Cuisine: American
Ingredients: 1 sack Taro root; 50 grams Melting cheese (minced); 3 slice Sliced ham (minced); 1 1/2 tbsp Miso; 1 as required Panko; 1 as required Flour; 1 Egg

cookpad.japan @cookpad_jp

I wanted to make croquettes with the satoimo that I bought (quite normal, eh?). Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise-lovers!

＊Don't forget the ham & cheese if you're a mayonnaise-lover! These are tasty even after they've been microwaved. Recipe by Miroku

cookpad.japan @cookpad_jp

＊Don't forget the ham & cheese if you're a mayonnaise-lover! These are tasty even after they've been microwaved. Recipe by Miroku

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Ingredients

4 servings

Ingredients
1sack Taro root
50 gramsMelting cheese (minced)
3 sliceSliced ham (minced)
1 1/2 tbspMiso
Coating
1as required Panko
1as required Flour
1Egg

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Steps

1

Peel the satoimo rather thickly and boil. When it's cooked after about 15 minutes, transfer to a bowl and mash.
2

Combine the satoimo from Step 1 with ham and cheese. Add miso. Season with salt and pepper if necessary, and mix together well.
3

Form the mixture from Step 3 into bite-sized balls. Dredge with flour, beaten eggs and panko, and deep-fry for 4-5 minutes in 170℃ oil.
4

When the croquettes seem to be drained of their excess moisture and feel a bit lighter, drain the oil well and enjoy! Serve with sauce or mayonnaise. Thick and sticky satoimo and melting cheese pair really well together.