Taro Root Potato Croquettes

Taro Root Potato Croquettes

These are easy to make bite-sized croquettes.

Ingredients: 12 - 13 small balls

Taro root
About 6 to 7 (550 g)
1 large
Pork offcuts (or ground pork)
About 100 g
1 tablespoon
Salt and pepper
a pinch of each
Tempura flour mixed with water (for dredging)
as needed
as needed
Oil for deep frying
as needed


1. Mince the onion and saute in frying pan with oil on low heat, stirring from time to time, until translucent and aromatic.
2. While the onion is cooking, peel the taro roots. Put in microwave-safe dish and cook at 600 W for 8 minutes. They should be soft and tender when done.
3. Massage shio-koji into the pork and finely chop. Add to the pan with the onions to cook and season with salt and pepper.
4. Mash the taro root in a bowl, add the sauteed onion and pork and mix with a wooden spatula. Warm oil for deep-frying and the tempura flour paste for dredging.
5. Once taro root mixture has cooled, use dampened hands to form small balls, and place on a tray. Use your bare hands to form the balls to produce a smooth finish.
6. Dredge balls in the flour paste, coat in panko, and deep fry until golden brown.
7. Serve with Japanese Worcestershire-style sauce.

Story Behind this Recipe

Taro root have a long shelf life and cook quickly. As the sticky texture eliminates the need for a binder (such as a beaten egg), I make these often.