By Gillian B
Have you ever tried cassava cakes?
These crispy cakes are DELICIOUS and so easy to make!
Cassava is also known as Yucca, a nutty-flavored, starchy tuber of the spurge family (Euphorbiaceae) that is of South American origin. This sweet, crunchy underground tuber has also been a favorite edible root for centuries and is an indispensable part of the carbohydrate diet of millions in many areas of Africa, Asia, and South America.
Cassava is an excellent source of fiber, magnesium, copper, vitamin C and folate!
Always peel your cassava. (They usually have a waxy coating on them to prevent spoilage.)
Do not eat cassava raw. Raw cassava contains a toxin called linamarin. This toxin is chemically similar to sugar, but with a CN ion attached. When eaten raw, the digestive system will convert linamarin to cyanide. (Cooking your cassava, particularly by roasting or boiling, breaks the compound so that the tuber is safe to eat.)
You will also want to remove the woody core from the middle of the cassava.
Try peeling the cassava and cutting it into chunks, and then roasting it, after having coated it lightly with olive oil. Alternatively, boil pieces of peeled cassava and then mash for a dish similar to mashed potatoes. If you want to add more flavor, try mixing the mashed cassava with roasted garlic, or mash it with boiled carrots to add natural sweetness.
Crispy Cassava Cakes
1) Peel your cassava and cut it into 1-inch chunks.
2) Remove the core with a pairing knife.
3) Boil for about 30-45 minutes, or until soft and opaque.
4) Remove from heat and drain.
5) Mash with a potato masher, and add sea salt.
6) Pre-portion balls of cassava on a plate so they can all be cooked at the same time. You may need to do several smaller batches, depending on the size of your pan.
7) Heat up a ceramic fry pan with coconut oil to medium-high heat.
8) Form the balls into small flat pancakes in your hand. (The bigger they are, the harder they will be to flip!)
9) Place them in the hot oil and cook for 5 minutes each side or until golden brown.
10) Serve hot. So delicious!