Creamy and Starchy Taro Root Croquettes with Ham and Cheese
Creamy and Starchy Taro Root Croquettes with Ham and Cheese

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creamy and starchy taro root croquettes with ham and cheese. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Creamy and Starchy Taro Root Croquettes with Ham and Cheese is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Creamy and Starchy Taro Root Croquettes with Ham and Cheese is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook creamy and starchy taro root croquettes with ham and cheese using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Creamy and Starchy Taro Root Croquettes with Ham and Cheese:
  1. Take Ingredients
  2. Make ready 1 sack Taro root
  3. Get 50 grams Melting cheese (minced)
  4. Make ready 3 slice Sliced ham (minced)
  5. Prepare 1 1/2 tbsp Miso
  6. Take Coating
  7. Get 1 as required Panko
  8. Get 1 as required Flour
  9. Prepare 1 Egg
Instructions to make Creamy and Starchy Taro Root Croquettes with Ham and Cheese:
  1. Peel the satoimo rather thickly and boil. When it's cooked after about 15 minutes, transfer to a bowl and mash.
  2. Combine the satoimo from Step 1 with ham and cheese. Add miso. Season with salt and pepper if necessary, and mix together well.
  3. Form the mixture from Step 3 into bite-sized balls. Dredge with flour, beaten eggs and panko, and deep-fry for 4-5 minutes in 170℃ oil.
  4. When the croquettes seem to be drained of their excess moisture and feel a bit lighter, drain the oil well and enjoy! Serve with sauce or mayonnaise. Thick and sticky satoimo and melting cheese pair really well together.

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