Crispy Cassava Balls Stuffed with Dried Beef
Golden and crunchy on the outside, these cassava balls hide a flavorful heart of shredded dried beef with olives and spices. A beloved Brazilian street food turned homemade delight, perfect as an appetizer or snack for any occasion.
🛒 Ingredients
20 servings
- 1 kg fresh cassava (yuca)
- 50 g grated Parmesan cheese
- 1 egg + 1 egg for breading
- 4 tablespoons oil
- 2 cups all-purpose flour
- Breadcrumbs for coating
- Salt to taste
- Oil for frying
- 500 g desalted shredded dried beef (carne seca)
- 1 large onion, chopped
- 1 tomato, chopped
- ½ cup green olives, chopped
- ½ cup green onion, sliced
- Oregano and pepper to taste
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Directions
- 1
In a pan, heat the oil and sauté the onion and tomato until softened. Add the spices (oregano, pepper) and the shredded dried beef.
- 2
Add the sliced green onion and chopped olives, sauté for a few more minutes and set aside.
- 3
Cook the cassava in a pressure cooker until very tender. Mash into a smooth purée and mix in the grated Parmesan, beaten egg, and salt.
- 4
Mix well and gradually add the flour until you get a smooth, workable dough.
- 5
The dough is ready when it no longer sticks to your hands.
- 6
Set up three bowls: one with breadcrumbs, one with beaten egg, and one with a little oil or flour to prevent sticking while shaping.
- 7
Take a portion of dough, flatten it in your palm, place a spoonful of filling in the center, close firmly and shape into a ball or croquette.
- 8
Dip each ball in beaten egg, roll in breadcrumbs pressing gently to coat, and fry in hot oil until golden brown.
💡 Chef's Tip
Desalt the dried beef the night before by soaking it in cold water for several hours, changing the water 2–3 times. Make the filling in advance for deeper flavors. For a lighter version, bake at 200 °C (390 °F) for 20 minutes, flipping halfway through.
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