2 cups of bread crumbs
2 cups of oil
1 cup of all-purpose flour
1/4 cup of chopped parsley
3 tablespoons of chopped fresh cilantro
2 tablespoons of finely chopped green onion
2 tablespoons of salt
6 green olives, pitted
2 eggs
750g cooked cassava root
0.5kg of fish (robal or tilapia), cleaned and fried
2 cups of bread crumbs
2 cups of oil
1 cup of all-purpose flour
1/4 cup of chopped parsley
3 tablespoons of chopped fresh cilantro
2 tablespoons of finely chopped green onion
2 tablespoons of salt
6 green olives, pitted
2 eggs
750g cooked cassava root
0.5kg of fish (robal or tilapia), cleaned and fried
Cut the fish into small pieces and reserve
Process the cassava root and all-purpose flour in a food processor until coarse
Add the parsley, cilantro, green onion, salt, olives, and fish to the mixture
Mix well
Remove about 1 tablespoon of the dough each time and shape into balls with your hands
Gently beat the eggs separately
Dip the fish balls in the beaten eggs, then coat in bread crumbs and fry in hot oil until golden brown
Drain on paper towels and serve.
