Crispy Cassava Cakes

Makes 24 Bite Size Hors D'Oeuvres

1 ½ Cups Shredded Cassava Root (sometimes called yucca, or manioca)
1/2 Cup Mayonnaise
1 tsp. Lime Zest
1 tsp. Orange Zest
1 tsp. Lime Juice
1 tsp. Orange Juice
2 tsp. Cilantro-finely chopped
To Taste Hot Sauce
To Taste Fine Sea Salt and Black Pepper
As Needed Vegetable Oil (canola best) for frying, Cilantro Sprigs for Garnish

Squeeze the extra water out of the shredded cassava by placing about ¾ of a cup of the cassava in a potato ricer and squeeze down hard. Or do it in tennis ball size batches with your hands. The best way is to just put about 1 tbsp at a time in a lime juicer and squeeze out the water. (This will also form nicely shaped cakes also.) If not using the lime juicer, form the cassava into cakes using about 1 tablespoon for each one. Press firmly so they stay together.

Make citrus mayo by whisking together the mayonnaise, lime juice and zest, orange juice and zest, and cilantro…seasoning to taste with salt, black pepper and hot sauce. Reserve.

Heat a fry pan with the vegetable oil about ½” in depth. Heat until about 350 degrees f. or do a test and place a cassava cake in and you should have a medium sizzle. Fry about 4 or more at a time (depending on your pan size). Keep the cakes sizzling, if the oil temperature gets too low they will get soggy and absorb oil. Flip over once the first side is golden brown, repeat. Drain on a rack or paper towels. Season to taste with fine sea salt. To serve, place a small dallop of the citrus mayo on each and enjoy!

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