Cassava Egg Ball || Guyanese Style

cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit

Nutritional yeast adds a cheesy flavor without dairy.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while vegetable oil is often less expensive.

Boil 1.5 pounds of cassava until fork-tender, about 8 minutes in an Instant Pot.

Remove the fibrous veins from the cassava.

Crush the cassava until smooth using a potato masher.

Season the crushed cassava with 0.5 teaspoon of salt, a pinch of black pepper, 3 thinly sliced green onions, and 4 grated cloves of garlic; mix well.

Coat hands with cooking oil to prevent sticking, then scoop about half a cup of the seasoned cassava mixture into your palm.

Flatten the cassava mixture into a disk and place a hard-boiled egg in the center.

Cover the egg completely with the cassava mixture and roll it into a smooth ball; repeat for all 6 eggs.

Prepare an egg wash by whisking together 0.5 teaspoon of garlic powder and a pinch of salt.

Coat each cassava egg ball in cassava flour, then dip into the egg wash.

Heat 3 to 4 cups of oil on high heat and cook the egg balls until golden brown on all sides, moving them around for even cooking.

Remove the cooked egg balls from the oil and place them on paper towels to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens