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.
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:40min ›
Extra time:5min marinating ›
Ready in:1hr
- 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.
- 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.
- Meanwhile, bring a small saucepan of water to the boil. Boil the peanuts for 15 minutes, drain and set aside.
- 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.
- 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.
- Fry the taro cakes in 2 tablespoons oil over low heat until both sides are evenly browned. Serve.
Ingredients
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
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