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YUCA CROQUETTES
Ingredients
YUCA CROQUETTES
2
yuca
peeled, diced, cooked and mashed
1
cup
cooked fonio
1/2
cup
chopped scallions
1
garlic
chopped
2
tablespoon
milk
1/2
teaspoon
ground black pepper
2
egg yolks
Peanut oil for frying
TAMARIND DIPPING GLAZE
1
cup
tamarind paste
2
cups
boiling water
1
tablespoon
honey
1
teaspoon
cayenne pepper
1
tablespoon
fish sauce
1
teaspoon
chopped fresh ginger
Instructions
Tamarind Glaze
Soak tamarind paste in boiling water for 5 to 10 minutes until tamarind dissolves in water and makes a thick but runny paste.
Add remaining ingredients and adjust seasoning.
The glaze can be made ahead of time and stored in an airtight container for up to 1 month.
Serve as a dipping sauce for the croquettes
Yuca
In a large bowl, combine mashed yuca, cooked fonio, scallion, garlic, milk and pepper.
Shape into small balls approximately the size of a golf ball.
Fry in medium hot peanut (or vegetable) oil until golden brown.