Melissa's Corporate Chefs
Peel Malanga and yam. Set in cold water.
Mix egg, cilantro, lemon juice and salt.
Grate malanga and yam with large grater, should yield 2 cups.
Combine with egg mixture and let stand 10 minutes.
Heat 1 tablespoon each, butter and oil in large non-stick skillet.
Stir malanga mixture. Pour 1/2-cup mixture into pan to make four-half cup mounds. Press into rounds.
Fry on low heat until both sides are browned, about 5 minutes. Repeat making 4 more rounds. Serve at once.