Taro Fish Cakes
|Canned salmon/Canned tuna||10 Ounce (300 Gram)|
|Taro||14 Ounce (450 Gram)|
|Flour||1 Ounce (For Dusting)|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
Peel, boil, and mash the taro.
Beat in 2 egg yolks and seasoning.
Mix in salmon and form into flat cakes.
Dust with seasoned flour, brush with 2 egg whites and coat with crisp breadcrumbs.
Fry in a little hot butter or bake for about 15 minutes on a well greased and heated baking tray, in a moderately hot oven, or 25 minutes in a moderate oven.
Serve with cheese sauce.