Carimañolas – cassava croquettes with beef

Ingredients

• 1 kg peeled cassava
• 300 g minced beef
• 1 finely chopped onion
• 2 finely chopped garlic cloves
• 1 finely diced tomato
• 1 tbsp oil for filling
• ½ tsp ground cumin
• 1 tsp salt for dough
• ½ tsp salt for filling
• ½ tsp pepper
• 2 tbsp cornflour (cornstarch) if needed
• 7 dl neutral frying oil

Method

1. 1Remove the tough central cassava fibre. Boil pieces in plenty of water for 25–35 minutes until completely tender. Discard cooking water, steam dry and mash with 1 tsp salt. Cool.
2. 2Sauté onion and garlic in 1 tbsp oil. Cook beef through, add tomato, cumin, salt and pepper. Cook off excess liquid and cool.
3. 3Divide cassava mash into twelve. Add a little cornflour if too soft. Flatten pieces, add beef filling and seal into elongated croquettes.
4. 4Fry at 175°C for 3–4 minutes until golden. Drain on kitchen paper and serve hot.