Taro fish cakes

Ingredients

• Cooked flesh of one medium sized, tuna fish
• 2 1/4 mugs cooked, mashed taro
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Flour for dusting
• Breadcrumbs

For firm ingredients you might want to use the INPhO weight calculator. For liquid ingredients the volume table could be useful.

Utensils

• Sharp knife
• Fork
• Teaspoon
• Wooden spoon
• Coffee mug
• 2 glasses
• Mixing bowl
• Shallow frying pan or oven and baking tray
• Stove

1. Wash, peel, boil and mash the taro using the back of a wooden spoon or a potato masher.
2. Measure out 2 1/4 mugs of mashed tarot
3. Beat in 2 egg yolks, salt and pepper.
4. Add the tuna and mix well
5. Form into flat cakes.
6. Dust each cake with flour, brush with egg white and coat with crisp breadcrumbs.
7. Fry in oil for 15 minutes or on a greased baking tray in a moderately hot oven (180 - 190°C) for 25 minutes.