Mess-free Taro Croquettes

1. 1

   Without peeling the taro, wrap in plastic wrap and microwave until softened, or boil in a pot.

2. 2

   The peels should slip off easily (they're hot so be careful).

3. 3

   Mince the onions and stir fry with the ground chicken.

4. 4

   Season with salt and pepper.

5. 5

   Place the taro in between two sheets of plastic wrap and crush with your palms.

6. 6

   Put a tablespoon of the meat mixture into the middle of each.

7. 7

   Using plastic wrap, form the taro root into balls.

8. 8

   Coat in flour, then a beaten egg, then finally with panko, and deep-fry at 180C.

9. 9

   Squeeze whatever sauce you prefer and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.