Lunches
Punu Kai Patties (Corned Beef and Taro Cakes)
Ingredients
- - 400g taro, peeled and cubed
- - 1 x 340g tin corned beef, crumbled
- - 1 small onion, finely diced
- - 2 spring onions, sliced
- - 1 egg
- - 2 tbsp plain flour
- - 2 tbsp vegetable oil, for frying
- - Black pepper, to taste
Method
- Steam or boil the taro for 20 minutes until tender, then drain and mash.
- Mix the mashed taro with the crumbled corned beef, onion, spring onions, egg and flour until combined.
- Season with black pepper and shape into 8 small patties.
- Heat oil in a frying pan over medium heat.
- Fry patties for 3-4 minutes per side until golden and crisp.
- Drain briefly on kitchen paper and serve warm.
Introduction: Tinned corned beef (punu) became a Cook Islands staple after decades of maritime trade and remains deeply woven into everyday cooking.
Cultural Background: Tinned corned beef (punu) became a Cook Islands staple after decades of maritime trade and remains deeply woven into everyday cooking. Mixed with mashed taro and pan-fried, these patties turn a pantry staple into a satisfying lunch.
Tips: Chill the shaped patties for 15 minutes before frying to help them hold together.
Variations: Grated carrot can be added for extra texture and colour. Not suitable for vegetarians as written; no authentic meat-free version exists for this dish.
Storage: Refrigerate for up to 2 days in an airtight container.
Reheating: Reheat in a dry pan over medium heat for 3 minutes per side.
Nutrition: Approx. 260 kcal per patty, 15g fat, 14g carbohydrate, 16g protein.
FAQs
Q: Can I bake instead of fry?
A: Yes, bake at 200C (400F) for 20 minutes, turning halfway.