Brazilian Feijoada Fritters

Name: Brazilian Feijoada Fritters
Prep time: 60 min
Total time: 60 min
Yield: 30 servings
Cuisine: Brésilienne
Ingredients: 500 g dried black beans; 2 liters water; 100 g desalted dried beef (carne seca), diced; 100 g smoked pork loin, diced; 100 g smoked pork ribs, in pieces; 1 calabresa sausage (or smoked chorizo), diced; 1 paio sausage (or smoked mortadella), diced; 3 bay leaves; 3 tbsp olive oil; 3 garlic cloves, minced; 200 g fine cassava flour, untoasted; 1 tbsp sour cassava starch (polvilho azedo); 2 bunches kale, very finely shredded; 250 g smoked bacon, diced; 2 garlic cloves (for the kale)

By Marie Lefebvre · Updated October 25, 2026

These crispy Brazilian feijoada fritters capture the soul of Brazil's most beloved stew in one perfect bite. Slow-cooked black beans and smoky meats are folded into a cassava flour dough, then stuffed with garlicky sautéed kale for an irresistible contrast of flavors and textures. Perfect as a party appetizer or a satisfying snack with a squeeze of lime.

Prep⏱️ 60 min

Servings👥 30 servings

Difficulty📊 Medium

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🛒 Ingredients

30 servings

500 g dried black beans
2 liters water
100 g desalted dried beef (carne seca), diced
100 g smoked pork loin, diced
100 g smoked pork ribs, in pieces
1 calabresa sausage (or smoked chorizo), diced
1 paio sausage (or smoked mortadella), diced
3 bay leaves
3 tbsp olive oil
3 garlic cloves, minced
200 g fine cassava flour, untoasted
1 tbsp sour cassava starch (polvilho azedo)
2 bunches kale, very finely shredded
250 g smoked bacon, diced
2 garlic cloves (for the kale)

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Directions

1
Place the black beans, all meats and bay leaves in a pressure cooker with 2 liters of water. Cook under pressure for approximately one hour from when pressure begins.
2
Drain the beans, reserving the cooking broth. Blend the cooked beans with a ladleful of broth until completely smooth.
3
In a large pot, heat the olive oil over medium heat, sauté the minced garlic until golden, then stir in the blended beans. Season with salt to taste.
4
Gradually add the cassava flour, stirring constantly with a wooden spoon, until the mixture thickens and pulls cleanly away from the sides of the pot.
5
Remove from heat and let cool to room temperature. Stir in the sour cassava starch until a smooth, uniform dough forms. Set aside.
6
In a skillet, fry the bacon with the garlic cloves until crispy and golden. Add the shredded kale and sauté over high heat for 2 minutes. Season lightly and set aside.
7
Take walnut-sized portions of dough, flatten in your palm, place a teaspoon of kale filling in the center, fold over and shape into slightly flattened patties.

💡 Chef's Tip

To desalt the dried beef quickly, simmer it in water for 10 minutes, discard the water and repeat twice before using. Polvilho azedo (sour cassava starch) is available at Latin American grocery stores and gives the dough its signature slightly tangy elasticity. The fritters can be prepared up to 2 days ahead and refrigerated before cooking.