Roly Poly Taro Root Croquettes
cookpad.japan @cookpad_jp
My dad sent me some fresh taro roots he harvested, so I tried mixing them with tuna to make croquettes.
Boil the taro roots until they are soft enough to pierce through with a bamboo skewer. Recipe by Kiyosuke
Roly Poly Taro Root Croquettes
My dad sent me some fresh taro roots he harvested, so I tried mixing them with tuna to make croquettes.
Boil the taro roots until they are soft enough to pierce through with a bamboo skewer. Recipe by Kiyosuke
Cooking Instructions
- 1
Remove dirt completely from the taro roots and boil in their skins. Remove from the heat and drain when the roots can be pierced through easily with a bamboo skewer.
- 2
Remove the skins while the roots are still hot, then mash.
- 3
Add the Japanese leek, well-drained tuna, miso and dashi.
- 4
Mix well. (It takes some effort to blend the miso into the sticky taro root!)
- 5
Roll the paste into balls about 4 cm in diameter. To prevent sticking, dampen your hands a bit before rolling.
- 6
Mix the ★ ingredients together to make a flour-water paste. Coat the balls with the paste, then with panko.
- 7
Deep-fry in oil heated to about 180 ℃ until golden brown.
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