Prep 35 mins
Cook 25 mins
In my search for gluten-free anything, I came across this root vegetable called Cassava (or Mogo in Africa). It's actually the root of the Yucca plant but it is an amazing, flavourful food. It tastes like deep-fried potatoes and slightly like bread with a very slight hint of sweetness. Once I found this vegetable, I decided I'd experiment with it to see what I can come up with. This is the first one with MUCH success, as my kids ate it with no complaints and asked for more even though they were full. This is excellent for breakfast, a side dish, a snack, a lunch, whatever you want!
- Boil cassava in salted water until tender, about 20 minutes.
- Drain cassava and cover in cool water for 5 minutes.
- Drain cassava again and put into a medium-sized mixing bowl. Mash well. **Do not use a food processor as this turns it too gooey**.
- Mix in the 3 eggs, seasoning salt and garlic. Stir well.
- Heat a large frying pan on medium-high heat. Melt 1-2 teaspoons of the butter.
- A soup ladle works perfectly for the amount of mixture you will need per fritter. Spoon one ladleful and spread out until a little bit bigger than the palm of your hand. Repeat the process until the frying pan is full. (My frying pan holds 4).
- Fry on one side for 5-6 minutes, checking to make sure you don't burn the bottom. Once nicely browned and holding together, flip over and cook another 5-6 minutes on the other side.