I’ve been going a bit cassava crazy lately.
Ever since declaring myself a potato-free zone thanks to the Whole30, they are my starchy root veg of choice.
This genius recipe comes courtesy of hubs who, when I fed him mashed cassava for the first time, remarked: “It looks a little like hash browns”.
He should really know better than to say such things in my presence.
Before you could say: “Do you think Diana Nyad had to punch out any sharks?!” I had whipped up a batch of these lovely, golden, crispy cassava cakes.
We loved them. And, given that I’m queen of the leftovers at the moment (no processed food is touching my lips so I have to rely on cooking double portions to see me through the week’s lunches), I was happy to find that they taste just as good eaten cold the next day.
Cassava Hash Browns (makes 4)
- 1 large cassava
- 1/2 onion, finely chopped
- 3 tbsps duck fat or butter
- 1 tbsp mayo
- 1 clove garlic, minced
- Sea salt and black pepper
- Peel and dice the cassava (be sure to cut it into small pieces as that will reduce the cooking time – cassava can take a while). Put in a saucepan of water and bring to a boil. Boil for 30 minutes until soft.
- While the cassava boils, heat a tbsp of fat in a frying pan and add the onion and garlic. Gently fry for 10 minutes then take off the heat.
- When the cassava is soft, drain and season well with sea salt and black pepper. Mash vigorously until smooth and stir in the mayo, followed by the garlic/onion mix.
- Form the mash into small patties about an inch thick. Put in the fridge to chill for 10 minutes.
- Heat the remaining 2 tbsps of butter or duck fat in a frying pan. Carefully add the patties and fry for a few minutes until golden brown and crispy on both sides. Serve immediately.
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