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Mashed Taro Cakes (Gluten Free/Vegan/Vegetarian)

Today I introduce you to “Mashed Taro Cakes” which is my mother’s original recipe. She cooked it with leftover “Braised Taro” which I taught you how to make in my previous post on April 14. When I was child, I loved these “Mashed Taro Cakes” more than “Braised Taro”. These two recipes have the same taste but they have a different texture.

I used the same sauce as I did with the “Braised Taro” recipe, which tastes salty-sweet. You use the sauce to finish the cakes, but you can eat them without the sauce. In fact, you can simply use salt and pepper because the taro has already absorbed the delicious sauce. Also, I coated the mashed taro patties in corn starch so the outside of the cakes are crunchy and the inside are smooth. It is very delicious!! I am sure many kids will like this dish.

Taro is high in potassium and water. Taro also is lower in calories than other kinds of potato. When you chew taro, it can feel slightly gooey. This feeling comes from mucin, which is also in our saliva and stomach juice, and it helps the stomach function better.

{Ingredients (servings 2)}

10 small “Braised Taros”

½ cup Corn Starch

3 Tbsp. Vegetable Oil

Here is my recipe in PDF: Mashed Taro Cakes

Here is “Braised Taro” recipe in PDF: Braised Taro