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Serves 6
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1 340g can of low fat corned beef
2 rashers lean bacon, trim fat and rind
1, 1/2 c taro peeled
1/2 c wholemeal flour
1 t baking powder
1 c breadcrumbs
1 egg
2 T oil
Pinch salt and pepper to season
1. Chop the taro into medium sized pieces and boil until soft and tender, about 35 to 40 mins. (it takes a lot longer to cook than potato). When the taro is cooked, put to one side to cool.
2. Trim your bacon by cutting off the rind and fat. Place your bacon on an absorbent paper towel and cook in the microwave on high for 1 -2 mins. Alternatively, preheat your oven to 180° C, place your bacon on a baking tray, place in oven using oven mitts and cook for 5 mins. Make sure you watch your bacon so it doesn’t burn.
3. Let your bacon cool, and then chop finely.
4. Once the taro is cool mash with a potato masher. Using the same bowl combine the taro with the sifted baking powder, bacon, corned beef and egg, mix well using a spoon.
5. Now add the flour into the bowl and mix well with the taro pattie mixture. Roll the mixture into smallsa small ball, about the size of a ping-pong ball and squash flat, making them about 5 cm round. Repeat the process till you have used up all of your mixture.
6. Place the breadcrumbs on a flat dinner plate. Dip your patties into the breadcrumbs and; roll them around in the breadcrumbs, making sure they are completely coated.
8. Heat a small amount of oil on a medium heat in a frypan,., add oil in pan and allow to heat up. You’ll know the oil is hot enough if it sizzles when you place your pattie into the frypan. Using kitchen tongs add the patties, three or four at a time and cook on each side until browned.
9. Remove patties from the frypan and drain on an absorbent paper towel. Serve with a green salad.
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