Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, creamy and starchy taro root croquettes with ham and cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise. Creamy and Starchy Taro Root Croquettes with Ham and Cheese Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, creamy and starchy taro root croquettes with ham and cheese.
Creamy and Starchy Taro Root Croquettes with Ham and Cheese is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Creamy and Starchy Taro Root Croquettes with Ham and Cheese is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook creamy and starchy taro root croquettes with ham and cheese using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creamy and Starchy Taro Root Croquettes with Ham and Cheese:
- Take Ingredients
- Make ready 1 sack Taro root
- Get 50 grams Melting cheese (minced)
- Get 3 slice Sliced ham (minced)
- Prepare 1 1/2 tbsp Miso
- Take Coating
- Get 1 as required Panko
- Get 1 as required Flour
- Prepare 1 Egg
It is appreciated by millions daily. Creamy and Starchy Taro Root Croquettes with Ham and Cheese is something which I've loved my whole life. They're fine and they look fantastic. I love croquettes because they make such a versatile, not to mention tasty, appetizer.
Steps to make Creamy and Starchy Taro Root Croquettes with Ham and Cheese:
- Peel the satoimo rather thickly and boil. When it's cooked after about 15 minutes, transfer to a bowl and mash.
- Combine the satoimo from Step 1 with ham and cheese. Add miso. Season with salt and pepper if necessary, and mix together well.
- Form the mixture from Step 3 into bite-sized balls. Dredge with flour, beaten eggs and panko, and deep-fry for 4-5 minutes in 170℃ oil.
- When the croquettes seem to be drained of their excess moisture and feel a bit lighter, drain the oil well and enjoy! Serve with sauce or mayonnaise. Thick and sticky satoimo and melting cheese pair really well together.
They're fine and they look fantastic. I love croquettes because they make such a versatile, not to mention tasty, appetizer. I make them two ways: sometimes with a white sauce and other times with potato. These ham croquettes are creamy inside and crispy outside. Plus, they're budget-friendly and ideal for freezing so the next time company comes over unannounced, you'll have something flavorful to cook up in a pinch!
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