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Cooking With Poi : Poi Recipes Last Updated: Mar 24, 2009 - 3:48:49 AM

Poi Cakes
Jul 18, 2004 - 5:02:00 PM

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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.



  • 1/2 C onion (minced) Butter
  • 3 T parsley (minced)
  • 1 C poi
  • 1C Plain mashed potatoes
  • Salt (to taste)
  • 2 T flour



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.

Copyright 1998-2009 by Craig W Walsh

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