Return to Content

Cassava Cakes

Cassava Cakes
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Makes 16 cakes

Shredded cassava and onion are bound together with a light batter and fried like potato pancakes.

Ingredients:

  • 2 pounds sweet cassava, peeled and shredded
  • Juice of 1 lemon
  • 6 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 medium onion, grated
  • 1 garlic clove, pressed
  • Vegetable oil for frying

Instructions:

1. Place the shredded cassava in a large bowl and add enough cold water to cover by 1 inch. Stir in the lemon juice.
2. In a large mixing bowl, beat the eggs until foamy. Add the flour, salt, and pepper and blend until smooth. Sir in the onion and garlic.
3. Drain the cassava in a sieve, pressing down to extract most of the water. Distribute the drained cassava over a clean kitchen towel. Draw up the sides of the towel and squeeze to extract all the remaining traces of liquid. Add the cassava to the egg mixture and stir in.
4. Pour enough oil into a large skillet to cover the bottom of the pan. Place over medium-high heat. When the oil is hot, spoon in the mixture. Press down with the back of the spoon to form small cakes, about 1-1/2 inches across. Fry on both sides until golden brown and drain on absorbent paper. Serve hot.
Updated Thursday, October 28th, 2010

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.