Taro Cakes With Shiitakes,Ham, And Scallions

• 7 ounces purple taro root* (only the purple; it has flecks of maroon throughout the flesh)
• 1/4 cup duck fat, melted (or goose or bacon fat or butter)
• 3 tablespoons scallions sliced thinly and minced, white and green parts both
• 3-4 ounces sliced and sauteed shiitake mushrooms, or peeled Gulf shrimp, just barely cooked through, cut up
• 1/4 cup canadian bacon or ham ,chopped in 1/3 " dice
• 3 egg whites, whisked til foamy
• 3 tablespoons tapioca starch(or cornstarch)
• 1 ounce julienned taro (paper-thin strips cut with vegetable peeler and then julienned into 1/16" x 2" matchsticks)
• optional 15 green leaves of ramps or scallions ,opened up, flattened and steamed til pliable
• canola oil for cooking
• optional potato flour**or tapioca flour or cornstarch

1. Peel and slice the taro in 1/2" slices. Place in a single layer in a steamer and steam about 20-30 minutes til very soft and tender. While hot, mash with a potato masher (not a food processor which would make them gluey.) They should be moist and creamy. If not, steam longer (even if they're partially mashed.) They should be a beautiful rich purple color!
2. Add scallions through ham. Now, steamed taro moisture can vary. If your mash is pretty thick/dry, add all the above duck fat thoroughly. Then whisk tapioca starch into egg whites and add this to the taro. But if your mash is wet and pretty loose after the duck fat, just add half of the egg white mixture. If mixture is still too loose to form cakes, add 1 Tablespoon of potato flour (preferably) or tapioca flour or cornstarch, to thicken.
3. Form into patties 1/3- 1/2" thick and 2" diameter. " For pretty", but completely optional, wrap the scallion or ramp green around the patty to enclose it in a neat circle.Use two if needed; overlap them and secure with a skewer. Place taro cakes in pan with a thin layer of hot oil. Press taro julienne into top of each one.Fry a few minutes til brown, turn over and cook a few minutes til brown.Remove skewers before serving.
4. ** Note: I use a little potato flour in biscuits and other baked goods for a lighter product. It is also tasty in sauces/gravies, so it's a useful thing to have around.

purple, duck fat, scallions, shiitake mushrooms, canadian bacon, egg whites, tapioca starchor cornstarch, then, green, canola oil, tapioca flour

Taken from food52.com/recipes/17010-taro-cakes-with-shiitakes-ham-and-scallions (may not work)