Haitian Accras
By: Batya
Published: Tuesday, May 24, 2011 - 8:45pm

Ingredients




2 good sized malanga (taro root)
2 teaspoons Chopped garlic
Fresh flat leaf parsley, minced
Salt& Pepper
Dash of Tabasco sauce
1 Juice of lime
Oil for frying (canola or safflower)

Preparation

1 Peel and cut up the malanga. 2 Grate in a food processor with the medium shredding blade, using the pulse action; stop before it gets to be a puree. 3 Mix in: garlic, parsley, salt, pepper, Tabasco, lime juice. 4 Form into oval balls about 2 inches long. 5 Fry in hot oil in a shallow fry pan. 6 Arrange on a plate surrounded by watercress.

About


Serve hot as an appetizer, with Haitian Rum Punch, and with Sauce Ti-Malice for dipping.  Can also be made with yucca, or cooked kidney beans or cooked white beans.