You'll probably think, what are eddoes? Well, they are a root vegetable, a smaller variety of the taro and are originally from China and India, but now also quite common in the Caribbean.
They are a source of starch and can also be compared to white potatoes because of their texture and flavor. Peeling them is a bit more difficult though.
Boiling, mashing, baking and frying are all ways to cook them. I'd never eaten them before and bought them in an impulse the other day, so cooking them was a bit of an experiment.
Brought some water to a boil, added in salt & turmeric, peeled the eddoes and cut them in half. Cooked on medium for about 15 mins until soft.
Next, I sliced them up a bit and transferred them to a frying pan with a bit of coconut oil and cooked until crispy/brown on the outside.
For the shrimp burgers:
2 cans of small shrimp, drained
1/2 tsp spicy chili powder or flakes
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tbsp coconut flour
Chop the shrimp, you can use a machine, but I used a knife and it was quick and easy. Next, mix in the spices, chives, 1 egg and the coconut flour.
Set up 2 bowls, 1 with shredded coconut and the other with the 2nd egg, whisked.
Form patties of the shrimp mix (I got 4 out of it) cover them with the whisked egg and then with shredded coconut.
Cook them in coconut oil on both sides until brown.
Serve with vegetables of your choice, I made a stir fry with carrots, chili peppers, celery, green bell peppers & spinach.