5 pounds kalo
4 pounds ‘ahi (or fish of your choice)
4 carrots, grated
4 celery sticks, minced
3 tablespoons oyster sauce
3 teaspoons salt or to taste (may substitute salt-free seasoning)
Cook kalo thoroughly. Cool under cold water and then scrape off the skin. Cut into ¼" cubes.
Grill or broil ‘ahi. Cut into ¼" cubes.
Place kalo and ‘ahi in a large bowl.
Add the remaining ingredients and mix well. Gently lomi (squeeze) with hands to bind the ingredients together.
Taste and add ingredients to adjust flavor. (You may add ‘uala and/or ‘ulu if available)
Use an ice cream scoop to measure out mixture onto a tray that has been sprayed with cooking spray.
Flatten and shape into round patties.
Grill for a couple of minutes on each side.
Serve on whole wheat buns, with lettuce and tomato slices.
Makes about 48 patties.