Cassava Patties Recipes
CASSAVA CAKE
This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
- Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g
CASSAVA PATTIES
The first time I had these was when I went to Jamaica in 2003 and they were so good that I bought more to bring back to America with me and make at home for my family. So easy to make too! I would serve this with a coconut curry gravy or with whatever kind of brown gravy you like.
Provided by Krystal-Belle
Categories Curries
Time 20m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 7
Steps:
- Start out by soaking the piece of fish for a few hours (at least 2 hours) until it flakes apart.
- In a shallow dish, pour 1 cup of milk and 1 cup of coconut milk into the dish. Soak the cassava patties in the dish until coated.
- Pour oil into the botom of a shallow pan and cook cassava patties over medium heat for about 1 minute on each side (until they are golden, but not brown).
- GRAVY:.
- Put all ingredients into a pot and bring to a boil. Watch very carefully so milk does not boil over. Oce milk begins to boil, bring the heat down to low and let simmer.
- Stir in flour and mix for about 1 minute. Turn off stove, pour gravy over cassava, and go to tropical paradise!
Nutrition Facts : Calories 253.2, Fat 20.7, SaturatedFat 17.7, Cholesterol 8.5, Sodium 82, Carbohydrate 14.6, Fiber 2.5, Sugar 6.4, Protein 5.2
CASSAVA FRITTERS
In my search for gluten-free anything, I came across this root vegetable called Cassava (or Mogo in Africa). It's actually the root of the Yucca plant but it is an amazing, flavourful food. It tastes like deep-fried potatoes and slightly like bread with a very slight hint of sweetness. Once I found this vegetable, I decided I'd experiment with it to see what I can come up with. This is the first one with MUCH success, as my kids ate it with no complaints and asked for more even though they were full. This is excellent for breakfast, a side dish, a snack, a lunch, whatever you want!
Provided by Claire_Beauchamp in
Categories Breakfast
Time 1h
Yield 8 fritters, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil cassava in salted water until tender, about 20 minutes.
- Drain cassava and cover in cool water for 5 minutes.
- Drain cassava again and put into a medium-sized mixing bowl. Mash well. **Do not use a food processor as this turns it too gooey**.
- Mix in the 3 eggs, seasoning salt and garlic. Stir well.
- Heat a large frying pan on medium-high heat. Melt 1-2 teaspoons of the butter.
- A soup ladle works perfectly for the amount of mixture you will need per fritter. Spoon one ladleful and spread out until a little bit bigger than the palm of your hand. Repeat the process until the frying pan is full. (My frying pan holds 4).
- Fry on one side for 5-6 minutes, checking to make sure you don't burn the bottom. Once nicely browned and holding together, flip over and cook another 5-6 minutes on the other side.
- Serve.
Nutrition Facts : Calories 385.7, Fat 17.2, SaturatedFat 9.6, Cholesterol 198.5, Sodium 271.6, Carbohydrate 44.1, Fiber 2.1, Sugar 2.4, Protein 13.4
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