Croquettes de Manioc (Cassava Croquettes) is a traditional Senegalese recipe for a classic snack made from grated cassava and onions with coriander leaves and spices that are deep fried to cook and which can be served as a snack or as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Cassava Croquettes (Croquettes de Manioc).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500g fresh cassava
1 bunch of spring onions
1 bunch of coriander (with roots)
1/2 tsp ground ginger
1/2 tsp ground cumin seeds
1/4 tsp ground turmeric
oil for deep frying
salt, to taste
Method:
Finely shred the spring onions and coriander then mix in a bowl with the spices and season to taste with salt. Peel and finely grate the cassava then add to the bowl with the other ingredients.
Mix thoroughly then shape the mixture into walnut-sized balls. Flatten these into patties about 1cm thick.
In the meantime, heat oil in a deep fryer to 180°C. Add the cassava croquettes (do not over-crowd) and fry for between 5 and 7 minutes, or until golden brown and cooked through.
Drain on kitchen paper and serve warm as a snack or accompaniment.
)
Click on the image, above to submit to Pinterest.