Taro cakes

Ingredients

• 41/2 mugs cooked, mashed taro
• 1 tablespoon sugar
• 6 mugs cooking oil
• 2 tablespoons cassava flour
• 2 egg whites

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

Utensils

• Sharp knife
• Tablespoon
• 2 coffee mugs
• Potato masher
• Mixing bowl
• Sieve
• Deep frying pan

Preparation

1. Wash, peel and boil taro tubers until cooked.
2. Drain the tubers from the water and mash.
3. Measure out 41/2 mugs mashed taro
4. Add sugar, egg whites, 4 tablespoons oil and the cassava flour. Mix well.
5. Make small balls with the dough.
6. Pour the remainder of the oil into a deep frying pan and heat.
7. When the oil is hot, deep fry the balls until they turn brown in colour.