In the ’30’s and ’40’s, thrifty homemakers frequently made use of leftover ingredients — mashed potatoes or other cooked vegetables — in croquettes (delicate little fried cakes). This version calls for undiluted poi but mashed, cooked taro was often used in this way, too.
Ingredients
- 1/2 C onion (minced) Butter
- 3 T parsley (minced)
- 1 C poi
- 1C Plain mashed potatoes
- Salt (to taste)
- 2 T flour
Method
Preparation: Sauté 1/2 cup minced onion in butter with 3 tablespoons minced parsley. Blend 1 cup each undiluted poi and plain mashed potatoes with onion and parsley: add salt to taste and 2 rounded tablespoons flour. Form into small patties. Make a small indentation on top of each cake and put a dollop of butter in it: bake on buttered baking sheet in 350-degree oven for 20 minutes or until a golden crisp. For pupus (appetizers), deep-fry in 350-degree oil until golden brown. Serve immediately.