Cassava Balls Recipes
CASSAVA BALLS
This is a snack from the Fiji Islands. It is made with fresh cassava or yuca. Frozen yuca could be used, but you would need to squeeze out some water after they thaw out. If you are using a large or extra large egg, you may need another half cup or so of the grated cassava to tighten up the mixture.
Provided by threeovens
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cassava, onion, and herbs; lightly beat the egg and add to the cassava mixture and combine until smooth.
- Form mixture into small balls.
- Lightly fry the balls in the cooking oil, over medium temperature, until golden brown.
- NOTE: A finely chopped fresh chili pepper or a clove of minced garlic can be used instead of the herbs.
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- Cook the manioc or cassava in water and salt, but don't let it get too soft. You'll know when it's ready when you stick it with a fork and it opens itself. If you are cooking fresh cassava, it will take about 20-30 minutes to cook, depending on how young it is. If you are cooking it from frozen, then it will take closer to 40 minutes. Keep an eye on it during the last minutes to make sure it doesn’t overcook.
- Drain all the water, remove the center stringy part of the cassava (if you didn't remove them before boiling), and smash the cassava while still hot with a fork. Don't let it cool off, otherwise it becomes hard to mash.
- Add salt, pepper and fresh cilantro/parsley. Taste and add more seasonings, if needed. If the dough is dry, you can add additional butter or oil as needed.
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