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Pan Fried Malanga & Yam Cakes
A tuber that is sometimes confused with Taro because of similar characteristics. Malanga can range anywhere from ½ to 2 pounds in weight. This crunchy, juicy root has a rough brown coat and a crisp, colorful flesh that is beige, yellow or reddish in color. Popular in Cuba and Puerto Rico, Malanga has a taste and texture all its own. Once cooked, this crisp tuber takes on a smooth, nutty flavor. An excellent addition to soups and stews, Malanga can also be shredded and used in a similar manner as a potato. This recipe for Pan Fried Malanga Cakes is a good introduction to this delicious Specialty Produce.
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- 1/2 lb. Malanga
- 1/2 lb. Yam or Sweet Potato
- 1 Egg, whole large
- 2 Tbsp. Cilantro, fresh, chopped
- 1 tsp. Lemon Juice, fresh
- 1/4 cup Crackers, crushed
- 3 Tbsp. Green Onion, chopped
- 1 tsp. Salt
- 1/8 tsp. Black Pepper, ground
- 2 Tbsp. Butter, melted
- 2 Tbsp. Vegetable Oil
- Peel Malanga and yam. Set in cold water.
- Mix egg, cilantro. lemon juice, crackers, green onion, salt & pepper.
- Grate Malanga and yam with large grater, (it should yield 2 cups). Combine with egg mixture and let stand 10 minutes.
- Heat 1 tablespoon each, butter and oil in large non-stick skillet.
- Stir Malanga mixture.
- Portion ½ cup of mixture into pan and press into rounds.
- Fry on low heat until both sides are browned, about 5 minutes.
- Repeat making 4 more rounds. Serve at once.
Nino Salvaggio http://www.ninosalvaggio.com/