Manioca cake with leeks and dry meat: tasty and simple to do

Manioca cake with leeks and dry meat: tasty and simple to do

Do you want to innovate daily delicacies or serve a special entrance? So bet on the cape cake with leeks and dirty meat! This recipe combines Brazilian ingredients in a soft and tasty pasta, with a juicy and slightly creamy filling.




The cassava, the base of the recipe, guarantees a delicate flavor and a perfect consistency for modeling the gnocchi. The filling brings the ideal contrast: meat well seasoned with leeks, onions and green smell, creating a surprising and engaging flavor.

After breaded and fried until golden brown, the gnocchi are crunchy outside and soft inside, a combination that all palates like. Be for an appointment with friends or to make the routine more delicious, it is worth testing!

Take a look at the instructions below:

Manioca gnocchi with leeks and dirty meat

Time: 1h

Performance: 15 units

Difficulty: easy

Ingredients:

  • 3 cups (tea) of cooked cape and dents
  • 1/2 cup (tea) green green
  • 2 eggs
  • 4 tablespoons of wheat flour (approximately)
  • 4 tablespoons of corn starch
  • Gets up to taste
  • 2 eggs beaten with bread
  • 1 cup of breadcrumbs
  • Fry

Filling:

  • 3 tablespoons of oil
  • 1 chopped onion
  • 1 chopped garlic tooth
  • 2 such in slices of garlic
  • 500 g of irrewing dirty meat, cooked and fatty
  • Salt and chopped smell to taste

Preparation:

  1. For the filling, heat a pan with the oil, over medium heat and brown the onion, garlic and garlic-worn for 3 minutes.
  2. Add the meat, season with salt and green smell and brown for another 3 minutes. Turn off, mix and set aside.
  3. For the pasta, add the cassava, the green smell, the egg, the flour, the starch, the salt and mix until it forms a homogeneous mass that was glued from the hands. If necessary, add more flour.
  4. Open small parts of the dough in hand, put a part of the filling and you are modeling the balls.
  5. Pass the beaten eggs and then the breadcrumbs.
  6. Gradually fry in hot oil, in immersion, until golden brown.
  7. Drain on absorbent paper and serve then.

Source: Terra

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