Taro Cakes with Shiitake Mushrooms

    55 minutes

    This is an easy Chinese taro cake that includes shiitake mushrooms, peanuts and dried shrimp. They are fried then served as a light lunch, entree or snack.

    1 person made this

    Serves: 2 

    • 1/4 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/2 teaspoon sesame oil
    • 2-3 dried shiitake mushrooms, soaked and diced
    • 1 taro root, peeled and cut into chunks
    • 15 red skinned peanuts
    • 1 tablespoon oil
    • 1 tablespoon small dried shrimp, soaked and diced
    • 1 tablespoon salt
    • 1 teaspoon chicken stock powder
    • 2 tablespoons oil

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a small bowl mix together the salt, sugar and sesame oil. Add the shiitake mushrooms then turn to coat and let sit for 5 minutes.
    2. Bring a large saucepan of water to the boil. Boil the taro root for 30-40 minutes or until soft. Drain and mash. Set aside.
    3. Meanwhile, bring a small saucepan of water to the boil. Boil the peanuts for 15 minutes then drain and set aside.
    4. Heat a large frying pan with oil over high heat. Stir fry the mushrooms and shrimp for 2-3 minutes then set aside to cool.
    5. Mix together the mashed taro, peanuts, mushrooms, shrimp, salt and chicken stock powder. Once cool shape the taro mix into the shape and size you prefer.
    6. Fry the taro cakes in 2 tablespoons oil over low heat until both sides are evenly browned. Serve.


    Dried shrimp and shiitake mushrooms can be purchased in Asian speciality stores.

    Taro Root

    Taro root is also known as taro or dasheen. It can be purchased in Asian speciality stores.

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