Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 They are good in a patty. Wash skins and steam whole taro until soft, cool, peel and mash. Add everything you would to make a patty. egg white, breadcrumbs, little rolled oats, chopped onion, spices. Make into patties and fry up in a sprayed skillet or use a little olive oil. I find them quite often in Asian markets and Whole Foods. I advise you wear rubber gloves when you handle the skin, it can irritate your hands.. It does me. Heidi Cusworth <hcusworth wrote: This is a fun question! I'm curious about Taro roots. I've just started working with Yucca/Casava roots and love them. I've had Taro chips, but was hoping for a less oily idea. Thanks! Heidi > > Is there a vegetable you are curious about trying but don't know how to > > prepare? > Quote Link to comment Share on other sites More sharing options...
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