1/2 kg of cooked cassava
1 egg
1 cup of all-purpose flour
1 tablespoon of butter
Salt to taste
Sauce
4 ripe tomatoes, peeled and seeded
2 tablespoons of olive oil
Small onion, finely chopped
Salt to taste
Black pepper to taste
1/2 cup of black olive, pitted
2 tablespoons of pickled chili pepper
6 tablespoons of grated Parmesan cheese
1/2 kg of cooked cassava
1 egg
1 cup of all-purpose flour
1 tablespoon of butter
Salt to taste
Sauce
4 ripe tomatoes, peeled and seeded
2 tablespoons of olive oil
Small onion, finely chopped
Salt to taste
Black pepper to taste
1/2 cup of black olive, pitted
2 tablespoons of pickled chili pepper
6 tablespoons of grated Parmesan cheese
Process the cassava through a grater
In a large bowl, combine the cassava, egg, flour, butter, and salt
Work the dough until it becomes homogeneous
On a floured surface, shape the dough into rolls and cut them into fritters
In a large skillet, add water and bring to a boil
Cook the fritters in batches
When they rise to the surface, remove them with a slotted spoon, let them drain, and place them on an oiled plate
Sauce
Chop the tomatoes into cubes
In a saucepan, heat the olive oil, sauté the chopped onion, and add the tomato
Season with salt and black pepper
Let it simmer for 35 minutes with the lid on and low heat
Add the pitted olives and pickled chili pepper
Turn off the heat and place the sauce over the fritters
Sprinkle grated Parmesan cheese and serve immediately
