WACI POKI - TARO LEAF PATTIES
Also known as RouRou balls, this recipe is a vegan version of the popular traditional Fijian dish. This recipe was adapted to be plant-based and kindly contributed by the talented Josh Uluilakeba, known as Maoli Chef.
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(If you have trouble sourcing taro/rourou leaves you can try using finely chopped spinach leaves instead)
WHAT YOU'LL NEED
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Bunch of taro leaves, shredded
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3 cups oat flour
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1½ cups water
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1 tsp salt
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2 tbsp nutritional yeast
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½ onion, diced
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4 garlic cloves, crushed
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2 cups coconut milk
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½ cup coconut cream
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Oil for frying​
LET'S GET COOKING
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In a bowl, combine the oat flour, nutritional yeast, salt, onion and garlic.
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Slowly add the water while stirring, until a thick consistency is reached.
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Add in the shredded taro leaves and mix well.
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Brush a small amount of oil onto a pan (or omit, but use a good quality non-stick pan); scoop spoonfuls of the mixture into the pan once hot and fry until golden brown.
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Pour in the coconut milk and cook on medium heat for 5 minutes.
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Turn down the heat, pour the coconut cream and simmer for 2 minutes.
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Serve with cassava, dalo or with rice - Bula Vinaka!
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