Creamy and Starchy Taro Root Croquettes with Ham and Cheese

• 1 sack Taro root
• 50 grams Melting cheese (minced)
• 3 slice Sliced ham (minced)
• 1 1/2 tbsp Miso
• 1 as required Panko
• 1 as required Flour
• 1 Egg

1. Peel the satoimo rather thickly and boil.
2. When it's cooked after about 15 minutes, transfer to a bowl and mash.
3. Combine the satoimo from Step 1 with ham and cheese.
4. Add miso.
5. Season with salt and pepper if necessary, and mix together well.
6. Form the mixture from Step 3 into bite-sized balls.
7. Dredge with flour, beaten eggs and panko, and deep-fry for 4-5 minutes in 170C oil.
8. When the croquettes seem to be drained of their excess moisture and feel a bit lighter, drain the oil well and enjoy!
9. Serve with sauce or mayonnaise.
10. Thick and sticky satoimo and melting cheese pair really well together.

sack, melting cheese, ham, flour, egg

Taken from cookpad.com/us/recipes/148921-creamy-and-starchy-taro-root-croquettes-with-ham-and-cheese (may not work)