Creamy and Starchy Taro Root Croquettes with Ham and Cheese

Creamy and Starchy Taro Root Croquettes with Ham and Cheese

These are croquettes with ham and cheese inside. Satoimo or taro roots are easier to prepare than potatoes.

Ingredients: 4 servings

Taro root
1 sack (about 10 small)
Melting cheese (minced)
50 g
Sliced ham (minced)
3 slices
1 1/2 tablespoon
As required
As required


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.

Story Behind this Recipe

I wanted to make croquettes with the satoimo that I bought (quite normal, eh?). Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise-lovers!