Savoury Taro Cakes

    1 hour

    A delicious Chinese snack or side dish. Taro root is mashed and mixed with shiitake mushrooms, dried shrimp and peanuts, before being pan-fried to perfection.


    Quebec, Canada
    2 people made this

    Makes: 2 - 3 servings

    • Mushroom Marinade
    • 1/4 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/2 teaspoon sesame oil
    • 2-3 dried shiitake mushrooms, soaked and diced
    • 1 taro root, peeled and cut into chunks
    • 15 red skinned peanuts
    • 1 tablespoon oil
    • 1 tablespoon small dried shrimp, soaked and diced
    • 1 tablespoon salt
    • 1 teaspoon chicken stock granules
    • 2 tablespoons oil

    Prep:15min  ›  Cook:40min  ›  Extra time:5min marinating  ›  Ready in:1hr 

    1. In a small bowl, mix together the salt, sugar and sesame oil. Add the shiitake mushrooms, turn to coat and let sit for 5 minutes.
    2. Bring a large saucepan of water to the boil. Boil the taro root for 30-40 minutes or until soft. Drain and mash. Set aside.
    3. Meanwhile, bring a small saucepan of water to the boil. Boil the peanuts for 15 minutes, drain and set aside.
    4. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the mushrooms and shrimp for 2-3 minutes, then set aside to cool.
    5. Mix together the mashed taro, peanuts, mushrooms, shrimp, salt and chicken stock granules. Once cool, shape taro mix into the shape and size you prefer.
    6. Fry the taro cakes in 2 tablespoons oil over low heat until both sides are evenly browned. Serve.


    Dried shrimp and shiitake mushrooms can be purchased in Chinese/Oriental speciality stores.
    Taro root is also known as dasheen. It can be purchased in Asian/Caribbean speciality stores.

    See it on my blog

    Check out this recipe on my blog

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