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Nutrition Facts
Serving Size
2 patties
Calories
130
Calories from Fat
20
Total Fat
3 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
270 mg
Total Carbohydrate
22 g
Dietary Fiber
3 g
Sugars
3 g
Proteins
7 g
Vitamin A
160% DV
Vitamin C
220% DV
Calcium
20% DV
Iron
15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
6
Preparation Time
2 hours
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients
Measures
Taro root
1¾ pounds
Light olive oil
1 teaspoon
Large onion, (use sweet onion) finely diced
1
Jalapeño chili, cored seeded and finely diced
2
Egg substitute
½ cup
Salt
½ teaspoon
Carrot, grated
1 cup
Italian parsley, chopped
3 tablespoons
All-purpose flour
½ cup
Directions
- Place the taro in a large steamer, cover, and steam for 30-40 minutes, or until very tender. Cover with cold water, then peel when cool enough to handle.
- Cut each taro root into several pieces and beat with an electric mixer until it has the consistency of smooth paste.
- Preheat the oven to 450°F. Warm the oil in a large frying pan over medium heat. Sauté the onion and jalapenos until very soft but not browned, about 10 minutes.
- Add the egg substitute, salt, carrot, and parsley to the taro paste. Add the onion mixture and combine well.
- Cover a large plate with flour. Scoop about twelve 1/8 th cup balls of the taro mixture onto the plate and dust with flour.
- Using the palm of your hand, flatten each ball into a patty about ½ inches thick.
- Lay the patties on a greased cookie sheet.
- Lightly coat the tops of the cakes with cooking spray and bake in the preheated oven for 10 minutes. Turn the patties and bake for 10 minutes more, or until golden brown.