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5 from 1 vote

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.