Taro Root and Chili CakesEn Español (Spanish Version)
Serving Size2 pattiesCalories
130Calories from Fat20Total Fat
3 gSaturated Fat0 gCholesterol
270 mgTotal Carbohydrate
22 gDietary Fiber3 gSugars3 gProteins
7 gVitamin A160% DVVitamin C220% DVCalcium20% DVIron15% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings6Preparation Time2 hours
Cups of Fruits and Vegetables Per Person: 1.0
IngredientsMeasuresTaro root1¾ poundsLight olive oil1 teaspoonLarge onion, (use sweet onion) finely diced1 Jalapeño chili, cored seeded and finely diced2 Egg substitute½ cupSalt½ teaspoonCarrot, grated1 cupItalian parsley, chopped3 tablespoonsAll-purpose flour½ cupDirectionsPlace 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
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.
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Melissa’s World Variety Produce, Graham Kerr