Ingredients
ServingsOriginal: Serves 6
- Cassava1.2 kg
- Minced beef400 g
- Onion1
- Bell pepper1
- Garlic3 cloves
- Tomato paste1 tbsp
- Ground cumin1 tsp
- Egg1
- Culantro or coriander30 g
- Oil for frying1 l
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Peel the cassava, strip the woody core and boil it in salted water until completely soft.
Mash the cassava hot and work it with the egg and salt into a pliable dough.
Fry the onion, pepper and garlic, add the mince, cumin and tomato paste and cook it through.
Stir the culantro into the filling and cool it completely.
Take a lump of dough with wet hands, flatten it on your palm and put the filling in the centre.
Seal it and draw it into a torpedo with pointed ends.
Fry at 175 °C for four minutes, to a deep golden crust, and serve them hot.
