Caribbean Recipe – Cassava Egg Balls


caribbean-curry

News Americas, NEW YORK, NY, Fri May 21, 2021: Here’s a popular Caribbean recipe that substitutes potatoes for cassava or yuca in this eggball version. Here is how to do it according to Metemgee.com

INGREDIENTS

1 ½ lb of cassava, peeled and cut into 2 inch pieces or frozen cassava

Enough water to boil the cassava

1½ teaspoons of salt

6 hard-boiled eggs

2 eggs for the gilding (uncooked)

1 cup cassava flour (can use All purpose flour)

1 teaspoon of granulated garlic

3 green onions, thinly sliced

4 garlic cloves, grated

3-4 cups of oil suitable for frying (sunflower, Grape seed, canola, peanut)

METHOD

Place the cassava in a small saucepan, add 1 teaspoon of salt and cover with enough water to boil

Bring to a boil over high heat

Continue to boil for about 15 minutes or until the cassava is tender and can be easily mashed with a fork, then remove any liquids and set aside

Make the cassava egg ball

Remove the “vein” from the center of the cassava

Then mash the cassava with a potato masher or fork until smooth and lump-free as possible.

Then add the grated garlic, a pinch of salt, a pinch of black pepper and the green onions to the crushed cassava

Cover the palms of your hands with a little cooking oil, then add about ½ cup of mashed and seasoned cassava to the center of your palm, roll the cassava into a ball, then flatten to form a disc

Add a hard-boiled egg in the center of the cassava disc then completely cover the egg with the cassava

Continue steps 4 to 5 until all 6 eggs are coated with cassava

Then, in a medium bowl, whisk together the two uncooked eggs to make an egg wash.

Season the eggs with a pinch of salt and 1 teaspoon of granulated garlic

Place the cassava flour or all-purpose flour if you are using it, on a plate and set up a workstation that allows the cassava balls to be coated in the flour and then in the gilding before frying them.

Fry the egg balls

When you are ready to cook the egg patties, bring 3 to 4 cups of the oil to temperature in a large frying pan or saucepan suitable for frying over high heat.

When the oil is hot, add the cassava egg balls and fry until golden, turning them for even cooking if necessary.

Remove from the oil and place on a plate or bowl lined with paper towels

Let cool for about 5 minutes then enjoy with a little hot pepper sauce

enjoy your food


Michael M. Tomlin

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