One-third cup of cassava flour
2 cloves of garlic, minced
2 tablespoons of olive oil
1 chopped onion
2 chopped carrots
1 diced tomato
1 liter of beef broth
1 can of drained green peas
1 can of drained corn
5 chopped mustard leaves
Salt and black pepper to taste
One-third cup of cassava flour
2 cloves of garlic, minced
2 tablespoons of olive oil
1 chopped onion
2 chopped carrots
1 diced tomato
1 liter of beef broth
1 can of drained green peas
1 can of drained corn
5 chopped mustard leaves
Salt and black pepper to taste
Sauté the garlic in olive oil until golden brown
Add the onion and sauté until translucent
Add the carrots, tomato, and cook for 1 minute more
Add hot beef broth and cook until the vegetables are tender but still firm
Season with salt and black pepper, add the peas and corn, and gradually add the cassava flour while stirring until a soft fritter forms
Remove from heat, add chopped mustard leaves, stir well
Let it rest for 3 minutes, then serve with your choice of main course.
