3 lbs. taro corms
2 diced onions
2 finely diced jalapeno peppers
4 oz. whole butter
1 tablespoon salt
2 tablespoons oil for saute
Cover taro with water. Bring to a boil and simmer for 1–2 hours.
(Taro is cooked when a wooden skewer will pierce the center). Peel skin
then allow taro to cool. Put the taro in a mixing bowl and mix with a paddle
until it is broken up. Saute onions and jalapeno in butter. Add all ingredients
to taro arid mix until blended. Adjust seasoning. Form patties and chill.
Saute and serve.
Note: High in saturated fat. To reduce, replace whole butter with
margarine.
Island Fresh Hawaii
No comments:
Post a Comment