Crispy Taro Cake

Name: Crispy Taro Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Taro puree; 60g Cooked corn kernels; 60g Cooked peas; 2 tablets bacon; Some oil; Some salt; Some pepper; Some Egg liquid; Some Flour; Some Bread crumbs; Some milk

by Piaoxue Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

There are still a lot of taro from relatives. Here is an innovative way to eat it. The oil-free roasted taro cake is crispy on the outside and soft on the inside. It is dipped in tomato sauce and it is delicious. "

Crispy Taro Cake

1. Peel the taro and cut into small pieces, put it in a steamer and steam until it is soft, and press it into a puree with a spoon

2. Dice bacon, prepare corn kernels and peas

3. Put some oil in the pan to fry the bacon

4. Add corn and peas and stir fry for a while, fry dry and turn off the heat

5. Add taro puree, add salt and pepper, mix well, if it is too dry, add some milk

6. Prepare flour, egg liquid, bread crumbs

7. Make taro puree into small cakes

8. Wrap in flour, egg liquid, and bread crumbs in turn, spread tin foil on the baking tray, put in the small cakes, bake at 180 degrees for 10 minutes, then turn over and bake for about 10 minutes, and the two sides will be golden.

Tips:
The taro should be easy to soften. If it is too sticky when making small cakes, the surface will be slightly moistened with flour during shaping.