7 medium-sized cassava tubers, peeled
1 cup of all-purpose flour
boiling salted water
2 cups of tomato puree
salt and pepper to taste
English sauce to taste
1/3 cup of grated Parmesan cheese
7 medium-sized cassava tubers, peeled
1 cup of all-purpose flour
boiling salted water
2 cups of tomato puree
salt and pepper to taste
English sauce to taste
1/3 cup of grated Parmesan cheese
Boil the cassava tubers and drain well
Mash or pass through a ricer
Place on a surface dusted with flour enough to manage and knead the dough
Knead well
Shape into patties about 1 inch thick and cut into 5 cm pieces
Gently press each piece with a fork
Let fall about 20 fritters at a time in boiling salted water
When the fritters rise to the surface, remove them and place on a plate
Keep the water boiling until all the fritters are tender
Season the tomato puree with salt, pepper, and English sauce
Cover the fritters with the hot sauce and sprinkle with grated Parmesan cheese
Serve 4-6 portions.
