COLOMBIAN CARIMAÑOLAS | How To Make Colombian Cassava Turnovers | SyS

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned tuna

Lean turkey reduces fat while canned tuna offers a budget-friendly protein.

yuca

🥗Healthier: sweet potato

💰Cheaper: potato

Sweet potato is nutrient-rich while potato is more accessible.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, while vinegar is often cheaper.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal serves as a binding agent, while aquafaba is a cost-effective egg substitute.

Peel and chop yuca into chunks.

Boil yuca in vegetable broth until tender, about 20-25 minutes.

Drain yuca and let it cool slightly.

Mash the yuca until smooth and set aside.

In a skillet, heat oil over medium heat.

Sauté onion, garlic, and bell pepper until softened, about 5 minutes.

Add ground meat and cook until browned, about 7-10 minutes.

Season with cumin, salt, and pepper, then remove from heat.

Mix lime juice and cilantro into the meat mixture.

Take a portion of the mashed yuca and flatten it in your palm.

Place a spoonful of the meat mixture in the center and fold the yuca around it to form a ball.

Repeat with remaining yuca and filling.

Dip each ball in beaten egg, then roll in bread crumbs.

Heat oil in a deep pan over medium heat until shimmering.

Fry carimañolas until golden brown, about 3-4 minutes per side.

Remove and drain on paper towels before serving.

Cooking Techniques

Spice Level:

Allergens