Name: Creamy Cassava Croquettes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 Servings
Ingredients: 1 piece Medium cassava; 150 gramos Flour; 100 mililitros Milk; 1 piece Egg; 1 pinch Salt; 1 pinch Pepper; 1 cup Mozzarella cheese

Description

These cassava croquettes are a true pleasure for the palate. The cassava, with its soft texture and slightly sweet flavor, combines perfectly with the melted mozzarella cheese. Ideal as an appetizer or starter, these croquettes are easy to prepare and always triumph. I often make them for gatherings with friends or as a weekend treat. The key is to fry them until they are golden and crispy on the outside, but creamy on the inside. A delicious bite that will transport you to Caribbean flavors! Perfect to share and enjoy at any time.

Ingredients (7 ingredients)

1 piece Medium cassava

150 gramos Flour

100 mililitros Milk

1 piece Egg

1 pinch Salt

1 pinch Pepper

1 cup Mozzarella cheese

Preparation (6 steps)

Cooking the cassava

Thermomix® Setting

45 min/212°F/Speed 1 100

Place 1 unit of medium cassava, peeled and chopped, in the Thermomix bowl. Add water to cover the cassava. Program 45 Min./100°C/Stufe 1.

2700

Crushing the cooked cassava

Thermomix® Setting

20 sec/Speed 4

Once the cassava is cooked, drain it well and place it in the Thermomix bowl. Crush 20 Sek./Stufe 4. Check the consistency and, if necessary, crush for a few more seconds.

Incorporate ingredients

Thermomix® Setting

30 sec/Speed 3

Add 150 grams of flour, 100 milliliters of milk, 1 unit of egg, 1 pinch of salt and 1 pinch of pepper to the bowl. Mix 30 Sek./Stufe 3.

Add the cheese

Thermomix® Setting

20 sec/Speed 3

Add 1 cup of shredded mozzarella cheese to the bowl. Mix 20 Sek./Stufe 3. The dough should be compact and a little sticky.

Form the croquettes

Remove the dough from the bowl and form small balls with your hands. If the dough is very sticky, use a little extra flour to facilitate the process.

Fry the croquettes

Heat abundant oil in a pan. Fry the croquettes until golden on all sides. Remove and place on absorbent paper to remove excess oil.

Finished cooking? Great! 🎉

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About this recipe

Cassava croquettes have a special place in my heart, evoking memories of my grandmother in the Caribbean. She always prepared them for family parties, and the aroma of the cassava cooking was synonymous with joy and celebration. Although her recipe was a well-kept secret, I have tried to recreate it over the years, adapting it to my Thermomix® to facilitate the process without losing the essence of the original flavor. The cassava, also known as yucca or casava, is the undisputed star of this dish. Its starchy texture and slightly sweet flavor provide a creamy and comforting base. It is important to choose a fresh and firm cassava, without spots or bruises. The flour, in this case, acts as a binder, helping the croquettes maintain their shape during frying. I use common wheat flour, but you can also experiment with rice flour for a gluten-free version. The milk and egg contribute to the moisture and richness of the dough, while the salt and pepper enhance the flavors. The mozzarella cheese, with its ability to melt and stretch, adds a touch of indulgence and creates a delicious contrast with the soft texture of the cassava. By using the Thermomix®, cooking and crushing the cassava becomes incredibly simple. It is crucial to drain the cooked cassava well before crushing it to prevent the dough from becoming too liquid. If the dough is too sticky, you can add a little more flour, but in moderation so as not to alter the final texture. When forming the croquettes, moistening your hands with water or oil facilitates the process and prevents the dough from sticking. The oil temperature is essential to obtain golden and crispy croquettes on the outside, but creamy on the inside. Fry in small batches to prevent the oil temperature from dropping too much. For a vegetarian version, mozzarella cheese can be replaced with a vegan cheese that melts well. Other ingredients can also be added to the dough, such as finely chopped onion, garlic powder, fresh cilantro or even a touch of sweet chili for a more Caribbean flavor. For spice lovers, a pinch of cumin or smoked paprika can add an extra dimension of flavor. Cassava croquettes are delicious on their own, but can also be served with a variety of sauces and accompaniments. A homemade garlic sauce, a cilantro mayonnaise or a Creole mojo are excellent options. They can also be served with a fresh salad or some avocado slices for a light lunch or an informal dinner. If there are leftover croquettes, they can be stored in the refrigerator in an airtight container for a maximum of two days. To reheat them, they can be baked at 180°C for a few minutes or fried in a pan until they are hot and crispy. Raw croquettes can also be frozen before frying them. To do this, place them on a baking sheet and freeze them individually. Once frozen, transfer them to a freezer bag and fry them directly without thawing when you want to consume them. Preparing the dough in advance and storing it in the refrigerator is a great way to save time when you have guests.

Creamy Cassava Croquettes

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Description

Ingredients (7 ingredients)

Preparation (6 steps)

Cooking the cassava

Crushing the cooked cassava

Incorporate ingredients

Add the cheese

Form the croquettes

Fry the croquettes

Finished cooking? Great! 🎉

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