Nduma Patties/Taro Root Patties

Name: Nduma Patties/Taro Root Patties
Yield: 12-14 pieces
Cuisine: Kenyan
Ingredients: 500 g nduma or taro root; 1/4 cup fresh grated coconut; 1/4 cup sabudana/tapioca pearls; 1/2 cup roasted and shelled peanuts; 1 tsp ginger; 1 tbsp arrowroot or water chestnut flour (singhada flour) or cornflour; 2-3 green chilis finely chopped or paste; 1 1/2 – 2 tsp sendha namak (rock salt) or normal salt; 1 tsp sugar; 2 tbsp lemon juice; 1/4 cup chopped fresh coriander (dhania); oil for shallow frying

Mayuris-Jikoni @cook_12421840

Mombasa

Though taro root or nduma is very nutritious, not many people tend to cook it except adding it to a stew. Here's a recipe of a delicious patties made from nduma. Normally I make it for fasting days when we are not allowed to consume grains. However, you can make it any time, anyway as a snack, as a starter etc. Using all locally available ingredients. If you don't have sabudana, just add a bit more arrow root flour of cornflour. It tastes so delicious with the yogurt coconut chutney. Check for the chutney recipe in the method, step No.14

Mayuris-Jikoni @cook_12421840

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Ingredients

12-14 pieces

500 gnduma or taro root
1/4 cupfresh grated coconut
1/4 cupsabudana/tapioca pearls
1/2 cuproasted and shelled peanuts
1 tspginger
1 tbsparrowroot or water chestnut flour (singhada flour) or cornflour
2-3green chilis finely chopped or paste
1 1/2– 2 tsp sendha namak (rock salt) or normal salt
1 tspsugar
2 tbsplemon juice
1/4 cupchopped fresh coriander (dhania)
oil for shallow frying

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Steps

1

Soak the sabudana in water for about 30 minutes. Drain out the water when required and dry them on a kitchen towel to remove the water.
2

Peel and cut the nduma or taro roots into big chunks. Wash the pieces.
3

Put the pieces in a saucepan. Cover it with water.Place the saucepan over medium heat and let the root boil till done. This takes about 15-20 minutes.
4

Immediately remove nduma from the water into a bowl or plate and let it cool down completely.
5

In the meantime, lightly crush the peanuts to get a coarse powder.
6

Mash the nduma or taro root.
7

Add all the remaining ingredients to it including sabudana.Mix well.
8

Lightly grease your hands, take about 2 tbsp of the mixture and roll it into a ball.
Flatten it slightly and shape it into a patti.
9

Prepare patties with the remaining mixture.
Let the patties chill in the fridge for at least 30 minutes or till required.
10

Heat some oil for shallow frying in a wide frying pan or tawa over medium to high heat.
When the oil is hot, gently arrange the patties in the frying pan. Let the underside cook till it becomes golden brown in colour.
Gently flip them over using a spatula and a spoon.
Let it cook till it turns golden brown.
11

Remove from the frying pan and put the patties on a kitchen towel so the excess oil gets absorbed. Cook remaining patties in the same way.
12

Serve hot patties with your favorite chutney or with a coconut and yogurt dip.
13

For the coconut yogurt dip mix 1½ cups thick plain yogurt, ¼ cup grated fresh coconut, ¼ cup coarse peanut powder, ¼ tsp salt, ½ tsp green chili paste or 1 chili finely chopped and 1 tbsp chopped fresh coriander.