Taro Root and Sun-Dried Tomato Fritters

• • 700g taro root (kolokasi)
• • 250g feta cheese
• • 2 tablespoons olive oil
• • 1 tablespoon fresh dill, finely chopped
• • 1 tablespoon dried oregano
• • 6-7 sun-dried tomatoes, finely chopped
• • 1 teaspoon lemon juice
• • 6 tablespoons cornflour (corn starch)
• • Salt and freshly ground pepper

For coating

• • Flour

For frying

• • Sunflower oil

1. 1. Preheat the oven to 180°C. Wash the taro root well while it's still unpeeled and wrap it in aluminum foil. Bake it in the oven for about 1 to 1.5 hours (until soft). Mash the feta cheese with a fork.
2. 2. When the taro root is baked, take it out of the oven and peel it. Grate the taro root using the coarse side of the grater and place it in a bowl. Add the feta cheese. Mix well so the two ingredients are incorporated, and then add the remaining ingredients (olive oil, dill, oregano, the sun-dried tomatoes, lemon juice, cornflour, salt, pepper).
3. 3. Place the mixture in the fridge to cool and firm up. When the mixture is ready, shape it into small croquettes (meatballs/fritters), coat them in flour, and fry them in hot oil for 4-5 minutes until golden brown. Remove them onto a tray lined with absorbent paper to drain the excess oil and serve them along with tomato jam.