Roly Poly Taro Root Croquettes

• 700 grams Taro root (satoimo), unpeeled
• 1/2 bunch Japanese leek (finely chopped)
• 1 can Canned tuna
• 2 tsp Miso
• 1 tsp Dashi stock granules
• 2 1/2 tbsp Flour (cake flour)
• 3 tbsp Water
• 1 Panko (for dredging)

1. Remove dirt completely from the taro roots and boil in their skins.
2. Remove from the heat and drain when the roots can be pierced through easily with a bamboo skewer.
3. Remove the skins while the roots are still hot, then mash.
4. Add the Japanese leek, well-drained tuna, miso and dashi.
5. Mix well.
6. (It takes some effort to blend the miso into the sticky taro root!)
7. Roll the paste into balls about 4 cm in diameter.
8. To prevent sticking, dampen your hands a bit before rolling.
9. Mix the ingredients together to make a flour-water paste.
10. Coat the balls with the paste, then with panko.
11. Deep-fry in oil heated to about 180 C until golden brown.

root, japanese, tuna, granules, flour, water

Taken from cookpad.com/us/recipes/153926-roly-poly-taro-root-croquettes (may not work)