Carimañola
Torpedo-shaped cassava croquettes with a meat filling, deep-fried.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Jdvillalobos · CC BY 3.0