Cassava Croquettes with Ribs: Tasty and Very Easy to Prepare

Cassava Croquettes with Ribs: Tasty and Very Easy to Prepare

How about making a snack to enjoy as an appetizer or even as an afternoon snack with friends? This cassava croquette with ribs is super easy to make and delicious! With a crispy outside and a creamy and well-seasoned filling, everyone will beg for the recipe!




Although it may seem difficult, the croquettes are ready in just 1h30 and with these quantities you get up to 20 pieces, so they will satisfy all your guests! Invite the public into the kitchen and have fun preparing snacks that will become a success at your home!

Check out the complete step-by-step guide here:

Cassava croquette with ribs

Time: 1:30

Performance: 20 units

Difficulty: easy

Ingredients:

  • 600 g cooked and squeezed cassava
  • 1/2 cup butter (tea).
  • 6 tablespoons of water
  • Salt to taste
  • 4 tablespoons chopped parsley
  • 8 tablespoons of wheat flour
  • 3 beaten eggs
  • 2 cups breadcrumbs for dusting
  • Oil for frying

Filling

  • 2 tablespoons olive oil
  • 1 grated onion
  • 2 cloves of garlic, crushed
  • 600g cooked and minced beef ribs
  • Salt, black pepper and chopped green chili pepper
  • 1 teaspoon wheat flour

Preparation method:

  1. For the filling, in a pan, heat the olive oil over medium heat and sauté the onion and garlic for 3 minutes.
  2. Add the ribs and brown them for 3 minutes.
  3. Season with salt, pepper and green pepper.
  4. Sprinkle with flour and brown for another 2 minutes.
  5. For the dough, in a pan, mix the cassava, butter, water, salt and parsley.
  6. Place over medium heat, stirring until butter melts.
  7. Add the flour all at once and mix until it becomes smooth and no longer sticks to the bottom of the pan.
  8. Place on a cold surface and allow to cool.
  9. Knead the dough for 2 minutes.
  10. Take small portions of dough, add the filling and shape the croquette.
  11. Pass them through the beaten eggs, breadcrumbs and fry them in boiling oil until golden.
  12. Drain on absorbent paper and serve.

Source: Terra

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