600 g of pre-cooked and frozen cassava (see note at the end of the recipe)
1/2 tablespoon of butter
Salt to taste
Mustard Leaf Pesto
1 handful of mustard leaves
5 cloves of garlic, mashed
3 tablespoons of olive oil
200 g of smoked or dried shrimp (without shells), chopped
Salt to taste
Accessories
Cookie cutter with a 4 cm diameter
600 g of pre-cooked and frozen cassava (see note at the end of the recipe)
1/2 tablespoon of butter
Salt to taste
Mustard Leaf Pesto
1 handful of mustard leaves
5 cloves of garlic, mashed
3 tablespoons of olive oil
200 g of smoked or dried shrimp (without shells), chopped
Salt to taste
Accessories
Cookie cutter with a 4 cm diameter
1
Steam the cassava until it starts to break apart, stirring occasionally
While still warm, place the cassava in a plastic container, add salt and butter, and knead to dissolve any lumps
Soak the mixture until it becomes homogeneous
2
Preheat the oven to medium temperature
On a flat surface, roll out the cassava dough to 0.5 cm thickness
Cut into circles with a cookie cutter
Place the canapés in a buttered baking dish and bake for 20 minutes or until firm
Remove from the oven
Pesto of Mustard Leaves
1
Boil 2 liters of water
Quickly submerge the mustard leaves in the boiling water
Strain and gently squeeze out any excess water
Mash well to obtain a paste
2
Sauté the garlic in olive oil until golden brown
Remove from heat and sprinkle with chopped shrimp
Arrange the mustard leaf pesto on top of the cassava canapés and serve immediately.
