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. 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. 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. 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.