Nutrition Facts
Serving Size2 patties
Calories130
Calories from Fat20
Total Fat3 g
Saturated Fat0 g
Cholesterol0 mg
Sodium270 mg
Total Carbohydrate22 g
Dietary Fiber3 g
Sugars3 g
Proteins7 g
Vitamin A160% DV
Vitamin C220% DV
Calcium20% DV
Iron15% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings6
Preparation Time2 hours

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation
IngredientsMeasures
Taro root1¾ pounds
Light olive oil1 teaspoon
Large onion, (use sweet onion) finely diced
Jalapeño chili, cored seeded and finely diced
Egg substitute½ cup
Salt½  teaspoon
Carrot, grated1 cup
Italian parsley, chopped3 tablespoons
All-purpose flour½ cup
  1. Directions
  2. 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.
  3. Cut each taro root into several pieces and beat with an electric mixer until it has the consistency of smooth paste.
  4. 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.
  5. Add the egg substitute, salt, carrot, and parsley to the taro paste. Add the onion mixture and combine well.
  6. Cover a large plate with flour. Scoop about twelve 1/8 th cup balls of the taro mixture onto the plate and dust with flour.
  7. Using the palm of your hand, flatten each ball into a patty about ½ inches thick.
  8. Lay the patties on a greased cookie sheet.
  9. 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.