Making Guyanese cassava egg balls | Pholourie | mango sour. Taking a break from the meat
Recipes in this Video
Guyanese Cassava Egg Balls are a beloved snack originating from the diverse culinary landscape of Guyana. Traditionally made for gatherings and celebrations, these savory treats highlight the use of cassava, a staple root vegetable in the region. They are often enjoyed as a street food or appetizer, showcasing the fusion of indigenous and colonial influences. Today, they are popular in both Guyana and among the diaspora, celebrated for their crispy exterior and soft, flavorful interior.
Ingredients
- ●cassava
- ●eggs
- ●green onions
- ●garlic
- ●scallions
- ●cilantro
- ●bread crumbs
- ●black pepper
- ●salt
- ●vegetable oil
- ●hot sauce
Instructions
- 1Peel and grate cassava using a box grater or food processor.
- 2Boil grated cassava in salted water until tender, about 10-15 minutes.
- 3Drain cassava and let it cool slightly.
- 4In a bowl, combine cassava, beaten eggs, chopped green onions, minced garlic, and chopped cilantro.
- 5Mix until well combined and season with salt and black pepper to taste.
- 6Form the mixture into small balls, about the size of a golf ball.
- 7Roll each ball in bread crumbs to coat evenly.
- 8Heat vegetable oil in a deep skillet over medium heat until shimmering.
- 9Fry the balls in batches until golden brown, about 3-4 minutes per side.
- 10Remove with a slotted spoon and drain on paper towels.
- 11Serve hot with hot sauce on the side.
Ingredient Alternatives
cassava
Healthier: sweet potatoes
Cheaper: potato
Sweet potatoes provide similar texture and flavor while being lower in calories.
eggs
Healthier: flaxseed meal
Cheaper: egg substitute
Flaxseed meal can bind ingredients while being plant-based.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil adds a unique flavor while being a healthier fat.
Techniques
Equipment
Also Known As
Pholourie is a beloved snack in Guyana, often enjoyed during festivals and family gatherings. Originating from the Indian diaspora, these spiced split pea fritters reflect the fusion of cultures in Guyanese cuisine. Today, they are popular street food, served with various dipping sauces, showcasing the vibrant flavors of the region.
Ingredients
- ●split peas
- ●water
- ●onion
- ●garlic
- ●scallions
- ●curry powder
- ●baking powder
- ●salt
- ●black pepper
- ●green chilies
- ●oil for frying
Instructions
- 1Soak split peas in water for several hours or overnight.
- 2Drain and rinse the soaked split peas thoroughly.
- 3Blend the split peas with water until smooth and creamy.
- 4Add chopped onion, garlic, scallions, curry powder, baking powder, salt, black pepper, and green chilies to the mixture.
- 5Mix until well combined and let the batter rest for 30 minutes.
- 6Heat oil in a deep frying pan over medium heat until shimmering.
- 7Scoop small amounts of the batter and carefully drop them into the hot oil.
- 8Fry until golden brown, about 3-4 minutes per side.
- 9Remove the pholourie from the oil and drain on paper towels.
- 10Serve hot with a dipping sauce of your choice.
Ingredient Alternatives
split peas
Healthier: chickpeas
Cheaper: lentils
Chickpeas provide a similar texture and flavor while being lower in calories.
curry powder
Healthier: turmeric
Cheaper: cumin
Turmeric offers health benefits and a vibrant color, while cumin is more affordable.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat, and jalapeños are often less expensive.
Techniques
Equipment
Also Known As
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