Cassava meatballs are good and crispy using cassava tuber. 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.
Cassava meatballs
Check here all the recipes with tapioca good for celiacs
- Servings: +/- 50 depends on the size
- Ready in: 30 min.
We are also on: Youtube Brazilian Recipes
Ingredients
- 500 g Cassava
- 1 eggs
- 1 bunch of chives
- Salt to taste
- Black pepper to taste
- 1l of 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, salt and pepper. Make sure that the dough is very compact.
Step 3
Divide the dough into regular portions +/- 20 / 30g and shape forming croquettes. The size is your choice.
Step 4
Fry in plenty of oil.