Taro Root Cakes w/ Chili Sauce
Ingredients for the Cakes:
Taro root, 2-3 pounds
1 cup Corn flour
1/3 cup Corn meal (to add to mix)
1/2 cup Corn meal (set aside to bread the cakes)
2 cups water (more if needed)
1/3 cup Grape seed oil (or other high heat oil, not olive oil)
1 tbsp Chia seeds
1 tbsp Flax seeds, ground
1 tbsp Hemp seeds
2 tbsp Soy sauce
1 tsp salt (or another tbsp Soy sauce)
1 tbsp Raw Honey
black pepper to taste (at least 1/4 tsp)
Ingredients for the Sauce:
1 tbsp Soy sauce
1 tbsp Raw honey
1/4 cup oil, or melted butter
Something to mash the taro root, like a potato masher, or large fork
Something to whip the ingredients together, like a large fork, spoon, or dough hook
Large Bowl for the dry ingredients
Large Bowl for the wet ingredients
2.5 quart pan to boil the taro root
strainer to drain the boiled taro root
Silicon mat, or parchment paper
Find a good Taro root of large size, or 2 of medium size, adding up to roughly 3 pounds. The more of the root you use in the recipe, the more like the texture of Okra, the less like a biscuit. Vice versa with less Taro root used.
When you bring the Taro root home, wash it, then slice off the thick hard outer skin before dicing up the raw root. Once diced, you'll notice that the flesh is speckled. The speckles become blurry and might disappear when the flesh is cooked. Prep a pan and boil the diced root 15 minutes (or until soft enough to mash like a potato).
In a large mixing bowl add all these dry ingredients: corn flour, corn meal, Chia, Flax and Hemp seeds, and any salt and pepper you wish to use.
In another large bowl add all the wet ingredients. First, drain the cooked Taro root, mash it in the pan, add to the bowl. Mix in Grape seed oil and Soy sauce, mix in honey, then add 2 cups of water. Mix well.
Slowly add the dry ingredients into the wet, making a very soft dough. Ball portions of the dough with hands forming first a ball, then pat flat into a round cake of about ½ inch thickness.
If the cake forms with cracks, the dough is a bit too dry, you might consider adding a bit more water to the mix so that they are less crumbly. Be careful not to add so much water that you turn the dough into a batter. You want it to be soft, but not dripping or cracking. If you find yourself adding too much water, re-balance the dough with a bit of added corn flour.
Take the set aside corn meal, press the cakes one at a time, once per side, into this reserve to lightly coat each cake. Treat each cake with this method until all the dough is used.
Preheat the oven to 400 degrees F. Add a layer of parchment paper to a baking sheet and add about 12 cakes. Spray or brush a light coat of high heat oil onto the top side of the cakes on the baking sheet. Bake for 20 minutes. Take the baking sheet out of the oven and flip over the cakes. Spray or brush high heat oil on the cakes again, covering them lightly. Bake again at 400 degrees F for another 20 minutes. Check to see if they are starting to get golden on top. If not, bake an additional 5 minutes. Remove from the oven, cool on a rack, and serve with Chili sauce.
Making Chili Sauce:
Take a jar of Chili crisp sauce, add some raw honey, soy sauce, a touch of oil (or melted butter), mix well, and serve in a dipping bowl with 2-3 cakes per person.
Portion Size & Leftovers:
This is a side dish to be served with something ideally with a lot of green veggies. Makes enough patties to feed 8. Can freeze extra cakes if needed, up to 2 months. Will keep about 3 days in a fridge.