Taro and Chile Cakes
By Chef Graham Kerr


1 3/4 pounds Taro Root
1 teaspoon Light Olive Oil
1 large Onion (use Sweet Onion) finely diced
2 Jalapeno Chile cored seeded and finely diced
1/2 cup Egg Substitute
1/2 teaspoon Salt
1 large Organic Carrots grated
3 tablespoons Italian Parsley chopped
1/2 cup All-Purpose Flour


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 degrees.

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 1/8th 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 1/2 inch 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.