Taro Cakes with ShiitakesHam and Scallions

Ingredients

• 7 ounces purple taro root* (only the purple; it has flecks of maroon throughout the flesh)
• 1/4 cup duck fat, melted (or goose or bacon fat or butter)
• 3 tablespoons scallions sliced thinly and minced, white and green parts both
• 3-4 ounces sliced and sauteed shiitake mushrooms, or peeled Gulf shrimp, just barely cooked through, cut up
• 1/4 cup canadian bacon or ham ,chopped in 1/3 " dice
• 3 egg whites, whisked til foamy
• 3 tablespoons tapioca starch(or cornstarch)
• 1 ounce julienned taro (paper-thin strips cut with vegetable peeler and then julienned into 1/16" x 2" matchsticks)
• optional 15 green leaves of ramps or scallions ,opened up, flattened and steamed til pliable
• canola oil for cooking
• optional potato flour**or tapioca flour or cornstarch

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