Cassava or cassava, as it is also known, is a tuber that has its origin in South America and was introduced to our kitchen by the natives. It is rich in fibers, minerals and vitamins, its use is recommended to people intolerant to gluten.
In our family, we used to cook it to be the companion of a rich barbecue, this time I wanted to use it as a raw material to make the dough and prepare these empanadas.
Well friends here I share the ingredients and preparation.
Yucca
Meat roasted in coconut
Fried plantain slices fried
Cooked egg
Vegetable oil
Salt to taste
-We take the previously cooked cassava with salt, place it in a bowl and crush it with a potato chips.
-with the resulting mash we begin to knead until the dough is completely united and allows us to work or stretch it when making the empanadas.
-We place a little of the resulting dough on the plastic sheets and extend it, then we place the meat on coconut, a slice of ripe banana, a slice of egg and we close the empanada.
-Locate a saucepan with enough oil to heat to high temperature, ready the oil and fry our empanadas.
Note: Cassava empanadas are fried with a color much more golden than those of corn masa, therefore we must turn it frequently.
Make our Yuca empanadas, make an avocado chop, tomato, onion and cilantro (pico de gallo) to accompany or fill my empanada in each snack.
Friends I hope you liked it and dare to prepare it.
Greetings ... Buen Provecho ...
@rhinaluisa