Stuffed Cassava Croquettes with Provola and Cooked, they are good and crispy using the cassava tuber. Check this very good variation ..
It is a root normally found in South America and Africans: its peel is brown in color and its pulp is white.
It is rich in starch and can be cooked like potatoes: they must be peeled very well and must never be eaten raw.
Once boiled it can be cooked with a little butter, roasted or worked as a puree.
From the dried tubers the tapioca, starch in grains that can be used alone or mixed with cereal flours to make bread and cakes or as a thickener. Being gluten-free, it is indicated in diets for celiacs.
Stuffed Cassava Croquettes
Check here all the recipes with tapioca good for celiacs
- Servings: 30 croquettes depends on the size
- Ready in: 20 min.
We are also on: Youtube Brazilian Recipes
Ingredients
- 800 g Cassava
- 4 eggs
- 20 g Parsley
- 60 g Grana cheese
- 100 g Provola
- 100 g Whole cooked ham
- 200 g Flour 0
- 200 g Breadcrumbs
- 1 l Seed oil
Method
Step 1
Peel the cassava and steam (or boil) it until the heart opens. Test with the fork. Eliminate the central leathery part.
Step 2
Mash and sift the pulp well. Mix with the egg yolks, chopped parsley, parmesan, salt, pepper and nutmeg. Make sure that the dough is very compact.
Step 3
Divide the dough into regular portions and shape into croquettes. Fill each stick with a cube of provolone and one of ham. Seal well.
Step 4
In a bowl, beat the egg whites. Take each croquette and pass it first in the flour, then in the egg white and finally in the breadcrumbs.
Step 5
Fry in plenty of oil.