Savory Kalo Pancakes

Ingredients:

• 1 cup pre-cooked, thawed, and mashed Kalo (taro)
• 1 large egg (or replacement)
• 1/4 cup all-purpose flour (or a gluten-free flour blend)
• 1/4 cup green onions, chopped (or other herbs/seasonings)
• Salt and pepper to taste
• Optional: garlic powder, onion powder, or chili flakes for extra flavor
• 2-3 tbsp cooking oil (for frying)

Directions:

1. Prepare the mixture: In a mixing bowl, combine the mashed kalo, egg, flour, green onions, salt/pepper, and any optional seasonings.
2. Stir until everything is well combined. The mixture should be thick but scoopable.
3. Heat the oil: Heat the oil in a large skillet over medium heat.
4. Cook the pancakes: Scoop about 1/4 cup of the batter for each pancake into the skillet, flattening each one slightly with the back of a spoon to form small patties.
5. Fry until golden: Cook each pancake for about 2-3 minutes on each side, or until they're golden brown and crispy on the edges.
6. Drain and serve: Remove pancakes from the skillet and let them drain on a paper towel to remove any excess oil.
7. Serve warm: These are delicious as they are, but you can also serve them with a dipping sauce, like soy sauce with a dash of rice vinegar and a sprinkle of sesame seeds.

Enjoy!