Filled Cassava Croquette

Many croquettes are made from potatoes. In fact it can also be made of cassava. Cassava is also known as yuca or manioc. Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca.

In Indonesia the fried cassava croquettes are filled with oncom. Oncom is closely related to tempeh; both are foods fermented using molds, traditionally made in Indonesia. In Europe you can't find any oncom everywhere, so usually the filling is replaced by using tempeh.

Because I wanted to try another filling, these cassava croquettes are filled with minced meat. Any additional vegetables can be put here as combinations. I used frozen grated cassava, it's very handy because it's already finely grated and you just have to defrost it using a microwave or just leave it one night in the fridge.

Ingredients:
500 gr grated cassava
2 spring onions, fine-chopped
3 tablespoons corn flour
salt or chicken broth powder to season

Filling:
1 spring onion, fine-chopped
150 gr minced meat
1 garlic, fine-crushed
1/2 onion, fine-chopped
3 tablespoons kecap manis (Indonesian sweet soy sauce)
salt, pepper
2 fine-chopped chillies (if you like it spicy)

Methods:

Filling:
1. Heat the oil in the pan, add the garlic and onion. Stir-fry until golden brown.
2. Add the minced meat and spring onion. Stir-fry until the meat colored.
3. Season with salt and pepper then add with kecap manis. Stir-fry until the meat cooked.

The croquettes:
1. Combine all the cassava ingredients in a bowl.
2. Make a form of ball or roll from the mixture, fill with 1 teaspoon filling. Cover and form a ball again. Do the same with the rest of the mixture.
3. Deep fry in hot oil until golden brown.