For 3 people
For 3 people
Carefully peel your taro, wash it, and cut it into small pieces. Cook it in boiling salted water until it is tender and easy to pierce with a knife (about 15 to 20 minutes).
Meanwhile, finely chop the coriander, shallot and chilies.
After cooking the taro, drain and rinse it under cold water. Pat it dry with a clean cloth and mash it with a fork or potato masher. Add the coriander, shallot, and chilies, and adjust the seasoning if necessary.
To form medium-sized balls, scoop out a portion of the mash with a tablespoon and coat it in breadcrumbs before browning it in an oiled pan.
Serve the meatballs with a salad, a stir-fry of vegetables, or in miniature as an appetizer with a little dipping sauce.
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