The Hāngi Master's Taro & Watercress Baked Fritters
To celebrate Matariki, The Hāngi Master shares with us one of his favourite dinner recipes to enjoy with friends and whānau - Taro and Watercress Baked Fritters. These fritters are crispy and simple enough for the tamariki to help make them too.
Ingredients
- 100 grams watercress
- 800 grams taro
- 1 cup breadcrumbs
- 1/2 cup chilli sauce
- 1 cup grated cheddar cheese
- 2 teaspoons smoked paprika
- 1 egg
- 1 pinch salt and pepper
- 2 tablespoons olive oil
- 100 grams watercress
- 800 grams taro
- 1 cup breadcrumbs
- 1/2 cup chilli sauce
- 1 cup grated cheddar cheese
- 2 teaspoons smoked paprika
- 1 egg
- 1 pinch salt and pepper
- 2 tablespoons olive oil
- Step 1 of 9Pre-heat the oven to 190°C.
- Step 2 of 9Peel the skin off the taro and grate into a large mixing bowl.
- Step 3 of 9Finely chop the watercress, and add to the mixing bowl.
- Step 4 of 9Add in the breadcrumbs, chilli sauce and egg, and mix together.
- Step 5 of 9Then add the cheese, smoked paprika and season with salt and pepper. Mix until combined.
- Step 6 of 9Divide the batter into 8 and roll each portion between your palms to form a tight ball. You want to make 8 evenly large sized round balls.
- Step 7 of 9Place the batter balls in a single layer on a flat, lined oven tray. Press them down to flatten.
- Step 8 of 9Drizzle with olive oil and bake for 20 minutes.
- Step 9 of 9Turn the oven up to 210°C to finish baking for another 15 minutes or until the baked stacked are cooked all the way through.
Method
- Step 1 of 9Pre-heat the oven to 190°C.
- Step 2 of 9Peel the skin off the taro and grate into a large mixing bowl.
- Step 3 of 9Finely chop the watercress, and add to the mixing bowl.
- Step 4 of 9Add in the breadcrumbs, chilli sauce and egg, and mix together.
- Step 5 of 9Then add the cheese, smoked paprika and season with salt and pepper. Mix until combined.
- Step 6 of 9Divide the batter into 8 and roll each portion between your palms to form a tight ball. You want to make 8 evenly large sized round balls.
- Step 7 of 9Place the batter balls in a single layer on a flat, lined oven tray. Press them down to flatten.
- Step 8 of 9Drizzle with olive oil and bake for 20 minutes.
- Step 9 of 9Turn the oven up to 210°C to finish baking for another 15 minutes or until the baked stacked are cooked all the way through.
Nutrition per serving
2185 Kilojoules
Protein15 grams
Fat17 grams
Carbs72 grams
Sugars11 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 9Pre-heat the oven to 190°C.
- Step 2 of 9Peel the skin off the taro and grate into a large mixing bowl.
- Step 3 of 9Finely chop the watercress, and add to the mixing bowl.
- Step 4 of 9Add in the breadcrumbs, chilli sauce and egg, and mix together.
- Step 5 of 9Then add the cheese, smoked paprika and season with salt and pepper. Mix until combined.
- Step 6 of 9Divide the batter into 8 and roll each portion between your palms to form a tight ball. You want to make 8 evenly large sized round balls.
- Step 7 of 9Place the batter balls in a single layer on a flat, lined oven tray. Press them down to flatten.
- Step 8 of 9Drizzle with olive oil and bake for 20 minutes.
- Step 9 of 9Turn the oven up to 210°C to finish baking for another 15 minutes or until the baked stacked are cooked all the way through.