Cassava PattiesWritten by:Zoe on: February 18, 2015
Cassava Patties – great twist on potato cakes
Serves 4-6 with 1-2 patties each
50g unsalted butter to mash
2 tbls cream to mash (optional)
1 tbsp turmeric
1 small cooking onions, finely chopped
6 spring onions, finely chopped
1-2 garlic cloves, minced
2 tbsp fresh thyme
Sea salt and ground pepper to season
50g plain flour or ground rice for gluten free (optional)
Sunflower oil to fry
1. Peel the cassava and slice into 1cm discs, rinse thoroughly under cold water to wash off starch. Place discs into a large pan of salted boiling water for about 12-15 minutes, until fork soft
2. Drain well, rinse again and mash with butter and cream – you will no doubt find woody stalks from the centre of the cassava in the mix so pull those out as you find them!
3. Add the turmeric, chopped onions, garlic, thyme and seasoning and mix evenly through with a wooden spoon. You may want to add some flour to the mix to get the right consistency. It should be a fairly smooth mash. Leave to one side to cool
4. Once cooled – form the mixture into 1cm thick discs and lightly dust either side in plain or rice flour.
5. Chill in the fridge for 30mins – 1 hour to allow to firm up
6. Heat a pan then add the oil. Wait for the oil to be hot before adding the patties or they will soak up the oil! Fry in batches on a medium-high heat until golden. The mix is already cooked so you don’t need to fry them too long – just one or two minutes each side should get a golden crispy finish and heat the patties through
7. Remove and drain on kitchen paper. Keep warm while you cook the rest.
Serve with a nice green salad or Scotch Bonnet Salsa