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Breadfruit is difficult to find in the continental United States, due to the fresh fruit’s short shelf life and USDA plant quarantine restrictions. However, ambitious home cooks can purchase cut and frozen ʻulu from Hawaiʻi ʻUlu Cooperative and try this recipe for breadfruit sweet potato patties from the Andaz Maui at home.
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Jackfruit Bulgogi and Kimchi Tacos
White Bean Dip with Fire-Roasted Green Chiles
Hawaiian-Style Sweet-and-Sour Roasted Pineapple and Bell Peppers
Vegan Sweet Potato and Breadfruit Patties with Upcountry Vegetables, Coconut Broth, and Coconut Gremolata
Zest all citrus and lay on sheet pan in warm ventilated area to slowly dry out (approximately an hour for fine zest). Once dry add to toasted coconut along with finely sliced parsley.
Sauté all ingredients minus the coconut milk, then deglaze the pan with sake and then add coconut milk liquid simmer lightly until it starts to thicken slightly then let steep for 30 minutes then strain out all ingredients leaving just the broth.
Sweet Potato-Ulu Patties
Steam sweet potatoes for 1 hour or until soft and tender. Steam ulu for 30 minutes until soft and tender. Then peel potatoes and break apart by hand in bowl, shred ulu by hand and add to bowl. Lightly saute garlic and ginger then add green onions in saute pan. Add all ingredients to mixing bowl, then add 3 oz coconut broth season with salt and pepper. Reserve extra broth for plating. Shape potato mixture into 3 oz cakes, two cakes per portion.
Clean and toss oyster mushrooms with tamari, olive oil and S&P. Lay mushrooms flat on sheet pans, and cover with another sheet pan. Roast at 300 for 15-20 minutes then cool down. Saute green beans and mushrooms lightly in pan, then toss in arugula at the end to lightly wilt.
To Finish and Assemble
Sear sweet potatoes on both sides then place in 350 degree oven. Ladle coconut broth into presentation bowl, then place sautéed upcountry vegetables, put warm sweet potato-ulu cakes on, then top with coconut gremolata.