2 cups cooked dasheen , mashed/chopped
1 tbsp hot pepper sauce
1 tbsp oil
½ tsp baking powder
½ cup oats
½ cup chopped cooked rice
½ carrot, diced
2 cloves garlic, minced
½ small onion, diced
1 tsp adobo seasoning
½ tsp pepper
2 tbsp ketchup
8 basil leaves – chopped (optional)
2 tbsp cornmeal
Mix everything together to form a very stiff, thick paste, adding more flour if it’s not stiff enough. Form into 8 equal balls and flatten each ball into a burger shape. Fry in a ¼ inch of oil until brown on both sides. Drain on paper towels or newspaper. Serve hot. If you keep them in a refrigerator, reheat them in a lightly oiled pan before serving. These are great with the Garlic Basil Dasheen Buns.
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2 comments:
WHAT IS DASHEEN? I COOK ALL THE TIME AND I'VE NEVER HEARD OF THIS PRODUCT. I HAVE BEEN ADDING MORE AND MORE "VEGGIE" RECIPES TO MY MENU THOUGH. THANKS FOR THE RECIPE THOUGH. CHAR
Dasheen is also known as Taro in asian countries and the USA.. it looks like a hairy brown root (sorta like a coconut) about the size of a softball and can range in shape from round to very long and skinny.. to prepare, you have to cut off all the hairy skin, chop it into either slabs or cubes and boil until soft, since it is poisonous raw.. it is a strange blueish-grey when it is cooked.. in Hawaii it is what they make Poi out of.. :)
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