By Gillian B
Have you ever tried cassava cakes?
These crispy cakes are DELICIOUS and so easy to make!
Cassava is also known as Yucca, a nutty-flavored, starchy tuber of the spurge family (Euphorbiaceae) that is of South American origin. This sweet, crunchy underground tuber has also been a favorite edible root for centuries and is an indispensable part of the carbohydrate diet of millions in many areas of Africa, Asia, and South America.
Cassava is an excellent source of fiber, magnesium, copper, vitamin C and folate!
Preparation Tips:
Always peel your cassava. (They usually have a waxy coating on them to prevent spoilage.)
Do not eat cassava raw. Raw cassava contains a toxin called linamarin. This toxin is chemically similar to sugar, but with a CN ion attached. When eaten raw, the digestive system will convert linamarin to cyanide.(Cooking your cassava, particularly by roasting or boiling, breaks the compound so that the tuber is safe to eat.)
You will also want to remove the woody core from the middle of the cassava.
Try peeling the cassava and cutting it into chunks, and then roasting it, after having coated it lightly with olive oil. Alternatively, boil pieces of peeled cassava and then mash for a dish similar to mashed potatoes. If you want to add more flavor, try mixing the mashed cassava with roasted garlic, or mash it with boiled carrots to add natural sweetness.
Preparation Tips:
Always peel your cassava. (They usually have a waxy coating on them to prevent spoilage.)
Do not eat cassava raw. Raw cassava contains a toxin called linamarin. This toxin is chemically similar to sugar, but with a CN ion attached. When eaten raw, the digestive system will convert linamarin to cyanide.(Cooking your cassava, particularly by roasting or boiling, breaks the compound so that the tuber is safe to eat.)
You will also want to remove the woody core from the middle of the cassava.
Try peeling the cassava and cutting it into chunks, and then roasting it, after having coated it lightly with olive oil. Alternatively, boil pieces of peeled cassava and then mash for a dish similar to mashed potatoes. If you want to add more flavor, try mixing the mashed cassava with roasted garlic, or mash it with boiled carrots to add natural sweetness.
Crispy Cassava Cakes
Ingredients:- 1 medium size cassava, peeled, cored and chopped
- ½ tsp sea salt
- 1-2 tbsp coconut oil for cooking
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