This is a really tasty way of eating peach palm (pejibaye).  The mashing and patty-forming seems to smooth out the texture, to give a very palatable and yummy vegetable cake.  The rosemary marries very well with the fruity undertones of this carbohydrate.

Take:

30 fresh peach palm, de-seeded and halved

and boil in a stainless steel pot until soft and tender (about 30 minutes).

Mash the peach palm until smooth (this can be manually done with a potato masher:

To the mash add:

1/4 tsp salt

1/4 tsp  ground white-pepper

1/2  tsp of rosemary

and mix well.  Form into 10cm (4inch) patties.  Cover your hands in rice flour to shape the patties (to prevent stickiness) and then coat both sides with a thin layer of rice flour.

Take a skillet, add :

3 to 4 tbsp of coconut oil

and heat oil until smoking.  Place patties in skillet and cook for about 2 minutes on each side.  They are ready when they are nicely browned.  Eat with a dollop of chilli sauce!

This can be eaten as a snack or as a carbohydrate accompaniment to a meal.

As a sweet alternative, you can omit the rosemary and white pepper and serve the patties with honey and ice-cream (what a treat)!

This recipe makes about 6 peach palm patties; serves 2.