Tino and Teuila's Taro Cake with Tropical Fruit Salad
TEAM SAMOA
INGREDIENTS
For the Taro cakes:
2 medium sized Taro
½ tsp. Curry powder
Pepper to taste
Salt to taste
2 tbsp Papaya flesh
Virgin Coconut oil or Butter to fry.
For the Tropical fruit salad:
300 g Ripe Papaya
300 g Pineapple
1 cup of Fresh Mint
2 ripe Passion Fruit
1 tsbp Sugar
2 tbsp Lemon juice
Siamu popo (Coconut jam)
METHOD
- Peel taro and cut into pieces then boil until just cooked (you can use a skewer to check). Remove from water, drain and set aside to cool.
- Grate the cooked taro into a medium bowl.
- Add the soft papaya flesh and season with Curry powder, salt and pepper. Mix well.
- Using your hands, form taro mix into small balls and press them into flat round Pattie-cakes then lightly fry the cakes in a frying pan with some virgin coconut oil or butter until golden brown on each side, put on a plate.
- Peel pineapple and papaya then finely dice them into a medium bowl, add the finely chopped mint and passion fruit and mix everything together.
- Put the taro cakes on the plates and top with the fruit mixture then drizzle with the Siamu-Popo (Coconut Jam).
Team Samoa Recipes Tino and Teuila
Tried this recipe at home? Let us know what you think!