Cassava potato croquettes with mozzarella
Votes: 2
Time: 1 hour 40 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 416, total fat 27 G., saturated fats 5 G., proteins 8 G., carbohydrates 37 G., fiber 2 G., cholesterol 22 mg, sodium 357 mg, sugar 2 G.
Calories 416, total fat 27 G., saturated fats 5 G., proteins 8 G., carbohydrates 37 G., fiber 2 G., cholesterol 22 mg, sodium 357 mg, sugar 2 G.
Enjoy a Costa Rican-style breakfast with enjucados, cassava croquettes stuffed with cheese. Fried until golden brown, they're served warm with salsa or any other sauce, and each croquette is filled with gooey mozzarella.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large cassava tuber (about 700 g)
- Fine salt
- Flour, for dusting hands, optional
- 2.5 tbsp. grated mozzarella (about 280 gr.)
- Vegetable oil for frying
- Salsa Rosada or other favorite sauce, for serving, optional
We recommend
Cooking the dish according to the recipe:
- To peel cassava, cut the tuber in half, then make a slit along the long edge. Peel off the skin. Alternatively, use a vegetable peeler. Slice the cassava into 5 cm thick rounds.
- Place in a 3-quart saucepan. Add 1 teaspoon of salt and cover with about 6 cups of water. Bring to a boil and simmer until the cassava is tender, about 30 minutes. Drain the excess water, then mash the cassava to form a puree. Let the puree cool before forming into croquettes.
- Mash about 0.5 cups (100–110 grams) of the cassava puree between your palms (you can dust your hands with flour or wear gloves to prevent it from sticking). Place about 30 grams of mozzarella in the center of the puree and form the cassava into a flat oval patty; set aside. Repeat with the remaining cassava and mozzarella.
- Pour about 1 inch (2.5 cm) of oil into a skillet and heat over medium-high heat. Carefully place half of the patties in the oil and fry, turning once, until golden brown, about 5 minutes per side. Remove the enjuados with tongs and drain any excess oil; sprinkle with salt. Transfer the enjuados to a plate lined with paper towels to drain any excess oil. Fry the remaining enjuados in the same manner. Serve with salsa or your favorite sauce, if desired.
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