Cassava, dried meat, chive and cured Canastra cheese croquettes; Cumari sambhal
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
FOR THE CUMARI (WILD BRAZILIAN PEPPER) SAMBHAL
50 g chopped red onion
10 g chopped ginger
10 g chopped garlic
5 g chopped chives
5 g chopped coriander leaves
5 g chopped parsley leaves
3 g kaffir lemon (in a fine julienne)
1 chopped fresh/dehydrated chilli pepper
15-20 chopped fresh Cumari pepper seeds
100 ml virgin olive oil
15 ml lemon juice
10 ml rice vinegar
Salt & pepper to taste
FOR THE CASSAVA CROQUETTES
400 g cooked
rinsed and puréed cassava
200 g desalted dried meat cut into small cubes
browned in butter
150 g cured Canastra cheese cut into small cubes
20 g chopped red onion
15 g chopped chives
30 g diced roasted red pepper (without skin seeds or white fibre)
15 g smoked paprika
5 g powdered turmeric
Salt & pepper to taste.
For the cumari (wild brazilian pepper) sambhal
Mix all the ingredients together in a bowl; set aside
For the cassava croquettes
Mix all the ingredients in a bowl until a paste is formed (a low-speed whisk can be used); shape into croquettes (approx. 40 g); set aside.
To serve:
Deep fry until golden; drain off excess oil and serve with the Cumari sambhal.
