Peel and quarter the taro root. Peel the potato and cut in half, then cut each half into four pieces.

Put the taro and potato in a microwave - safe bowl with 1 tbsp water, cover loosely with plastic wrap and microwave for about 10 minutes until soft.

When the skewer goes through a piece of taro easily, they are done, mash them up with the back of a fork.

Dice the bacon and onion. Put the bacon in the frying pan and sauté over low heat for about 5 minutes. When the fat has rendered out, raise the heat to medium and add the onion. Sauté for another 3 minutes or so.

When the onion is lightly browned, take the frying pan off heat and add the contents to the mash taro and potato. Mix well with fork. Add the salt and pepper and mix well again.

Dip each ball into flour, beaten egg and panko breadcrumbs, in that order.

Heat the oil to 180ºC. Deep fry the croquette for about 2 minutes, turning occasionally. When they are browned and crispy, transfer to a paper towel lined plate to drain.

Serve immediately and enjoy.