Crispy Air Fryer Cassava Balls with Spiced Ground Meat Filling
Golden, crunchy on the outside and melt-in-your-mouth on the inside — these air fryer cassava balls are stuffed with perfectly seasoned ground beef and coated in crispy panko breadcrumbs. A crowd-pleasing appetizer that's lighter than deep-fried but every bit as satisfying.
🛒 Ingredients
12 servings
- 1 kg (2.2 lb) cassava (yuca), peeled and cut into chunks
- 1 tablespoon melted butter
- 1 teaspoon fine salt
- 50 g (½ cup) freshly grated Parmesan
- Fresh parsley and chives, finely chopped, to taste
- 300 g (10.5 oz) ground beef, cooked dry with no sauce or liquid
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- Salt, black pepper and smoked paprika, to taste
- 2 large eggs, beaten
- 100 g (1 cup) panko breadcrumbs
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Directions
- 1
Peel the cassava, cut into even chunks and rinse well. Place in a pressure cooker, cover with cold water by about 2 cm (1 inch) and add a heaped tablespoon of salt.
- 2
Seal the pressure cooker and, once pressure is reached, cook over medium heat for 20 minutes. Turn off the heat and let the pressure release naturally before opening.
- 3
Remove the cassava while still hot and discard the tough central fiber. Mash immediately with a fork or potato masher — avoid a blender or food processor, which would make the dough sticky.
- 4
While the mash is still warm, transfer to a large bowl and mix in the butter, salt, Parmesan and chopped herbs. Stir until you have a smooth, uniform dough.
- 5
Sauté the onion and garlic in a little oil until golden. Add the ground beef and cook over high heat, stirring often, until fully cooked and completely dry. Season with salt, pepper and paprika. Set aside to cool.
- 6
Lightly oil your hands. Take a generous scoop of cassava dough, flatten it in your palm, place a spoonful of meat filling in the center and close firmly, shaping into a ball or oval.
- 7
Dip each ball in the beaten egg, then roll generously in panko breadcrumbs, pressing gently so the coating sticks.
- 8
Preheat the air fryer to 180 °C (355 °F) for 3 minutes. Arrange the balls in the basket with space between them for hot air to circulate.
- 9
Cook for about 20 minutes, turning halfway through, until deep golden and crispy. Serve immediately with a yogurt dip or lemon aioli.
💡 Chef's Tip
The key to balls that hold together: mash the cassava while piping hot, then let the dough cool slightly before shaping. If the dough is too sticky, chill it in the fridge for 15 minutes. A pinch of cumin and fresh cilantro in the filling takes the flavor to the next level.
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