Recipe: Taro Croquette – Khoai Sọ Lệ Phố

Taro Croquette - Khoai Sọ Lệ Phố

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By Helen Le Published: January 22, 2016

  • Prep: 30 mins
  • Cook: 35 mins
  • Ready In: 1 hr 5 mins

  • Yield: 4 Servings

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Ingredients
Instructions
  • Place the taro cubes in a large bowl and add some water. Cover and microwave for about 7 mins at 600 Watt. You can also steam until it's tender.
    1
  • Process the steamed taro finely in a food processor. Then combine the smashed taro with 2 tbsp all-purpose flour, 2 tbsp tapioca/corn starch and 1/2 tbsp sugar. Wear on plastic gloves and mix well until all the ingredients are well combined.
    2
  • Season the minced pork with 1/2 tsp chicken stock, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tbsp minced garlic and shallots. Mix well and set aside for about 10 mins.
    3
  • Mix the woodear mushrooms, Chinese sausages with the minced pork. Divide the taro into 8 equal portions. Take 1 portion and flatten it out into a disk, place 1 tsp of the filling in the center and pinch the edge together. Roll it in between your palms to make a nice ball.
    4
  • Sprinkle some flour on the plate and roll the taro ball over it to coat with a thin layer of the flour. Then dip it in a bowl of beaten egg and then the bread crumbs.
    5
  • Heat about 2 inches of vegetable oil in a pan until you see bubbles around the chopstick. Keep the heat at medium and drop in the taro balls and fry until they are golden brown.
    6
  • Serve with some mayo or chili sauce. It's crispy on the outside and really soft and tender on the inside.
    7

Post By Helen Le (242 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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