Taro Cakes with Coconut-Lime Sauce

Dive into the heart of Pacific Islander culinary traditions with this delightful dish. Taro Cakes are an exquisite blend of earthy and aromatic ingredients that create a flavorful side dish perfect for any occasion. Paired with a zesty coconut-lime sauce, these cakes offer a harmonious balance between savory and tangy elements.

“Taro Cakes: A testament to the island’s bounty, where every bite is a celebration.”

Highlights

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8
• Calories: 180kcal

Ingredients

• 2 cups cooked and mashed taro root
• 1 cup green onions, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons ginger, grated
• 3 large eggs
• Salt and pepper to taste
• 1/4 cup all-purpose flour or cornstarch
• Vegetable oil for frying

Coconut-Lime Sauce

• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon honey or sugar
• A pinch of chili flakes (optional)

Instructions

1. Prepare the Taro Mixture: In a large bowl, combine mashed taro root with green onions, garlic, ginger, eggs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

2. Bind with Flour/Cornstarch: Gradually add flour or cornstarch to the mixture, stirring continuously until it forms a cohesive dough that can be easily shaped into patties.

3. Form Cakes: Divide the dough into 8 equal portions and shape each into a round patty about 1/2 inch thick.

4. Heat Oil for Frying: In a large skillet or frying pan, heat enough vegetable oil over medium-high heat to cover the bottom of the pan by about 1/4 inch. The oil should shimmer when ready.

5. Fry Taro Cakes: Carefully place the taro cakes into the hot oil and fry for about 3-4 minutes on each side until they are golden brown and crispy. Adjust heat as necessary to prevent burning.

6. Drain Excess Oil: Remove the cooked taro cakes from the skillet and drain them on paper towels to remove excess oil.

Coconut-Lime Sauce Instructions

1. Simmer Ingredients: In a small saucepan over medium heat, combine coconut milk, lime juice, soy sauce, honey (or sugar), and chili flakes if using. Stir until well mixed.

2. Thicken the Sauce: Allow the mixture to simmer for about 5 minutes or until it thickens slightly. Stir occasionally to prevent sticking.

3. Cool Slightly: Remove from heat and let the sauce cool slightly before serving.

Nutrition

Estimated nutrition for this recipe, keep in mind that it may vary based on ingredients selected or substituted:

• Serving: 1 taro cake with sauce
• Calories: 180kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 9g
• Cholesterol: 60mg
• Sodium: 200mg
• Fiber: 2g
• Sugar: 5g

Serve these golden taro cakes warm, drizzled with the creamy coconut-lime sauce for a burst of flavor. Whether as part of a festive meal or an everyday side dish, this recipe is sure to capture the essence and vibrancy of Pacific Islander cuisine. Pair it with fresh greens or steamed rice for a complete culinary experience!