Wearing gloves peel ulu, cut into quarters and remove stem.
Roughly chop ulu into chunks, adding to a medium size pot. Cover chunks completely with water, bring to a boil and cook until soft.
Drain and mash ulu like mashed potatoes but leaving some small chunks for substance. Add remaining ingredients and use hands to incorporate everything together.
Divide mash mixture into six portions and shape into patties. Place patties on parchment paper lined tray, oiled sheet pan, or other non-stick surface. Refrigerate until ready to use.
Heat oil in skillet on medium-high heat and brown patties on both sides until crispy. About 3-5 minutes on each side. Serve on burger buns while hot.
1 firm ulu, about the size of a football
3 cloves garlic
1/2 cup chopped onion
1/2 cup shredded carrot
1/4 cup chopped cherry tomatoes
3 chopped Hawaiian chili peppers (optional)
1 1/2 teaspoons cumin
1/2 teaspoon each, salt and pepper
optional egg, flax seed eggs (vegan) or garbanzo bean flour for binding mixture together
refined coconut oil or olive oil for frying