Cassava Patties Recipes
CASSAVA PATTIES
The first time I had these was when I went to Jamaica in 2003 and they were so good that I bought more to bring back to America with me and make at home for my family. So easy to make too! I would serve this with a coconut curry gravy or with whatever kind of brown gravy you like.
Provided by Krystal-Belle
Categories Curries
Time 20m
Yield 4 patties, 4 serving(s)
Number Of Ingredients 7
Steps:
- Start out by soaking the piece of fish for a few hours (at least 2 hours) until it flakes apart.
- In a shallow dish, pour 1 cup of milk and 1 cup of coconut milk into the dish. Soak the cassava patties in the dish until coated.
- Pour oil into the botom of a shallow pan and cook cassava patties over medium heat for about 1 minute on each side (until they are golden, but not brown).
- GRAVY:.
- Put all ingredients into a pot and bring to a boil. Watch very carefully so milk does not boil over. Oce milk begins to boil, bring the heat down to low and let simmer.
- Stir in flour and mix for about 1 minute. Turn off stove, pour gravy over cassava, and go to tropical paradise!
Nutrition Facts : Calories 253.2, Fat 20.7, SaturatedFat 17.7, Cholesterol 8.5, Sodium 82, Carbohydrate 14.6, Fiber 2.5, Sugar 6.4, Protein 5.2
CASSAVA FLOUR-APPLE CAKE
This is my personal version the Italian "torta di mele" or simply, apple cake. It uses cassava flour, almond meal, and buckwheat flour instead of wheat flour for a rustic, wholesome cake that just happens to be gluten free. The result is a fluffy cake with apples, cinnamon, raisins, and toasted pine nuts.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h
Yield 9
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square, deep baking dish.
- Combine raisins and Marsala wine in a bowl; set aside to soak.
- Sift cassava flour twice into a large mixing bowl. Mix in superfine sugar, baking powder, cinnamon, and nutmeg. Add almond meal and buckwheat flour and sift all the dry ingredients together.
- Combine eggs, butter, milk, oil, and vanilla extract in a bowl. Beat on low for with a hand mixer for 1 minute until well combined. Beat on high until fluffy, for a full 2 minutes. (This is a crucial step to ensure a fluffy cake.) Mix in grated apple. Stir in raisins and wine until combined.
- Carefully fold egg mixture into flour mixture with a rubber scraper, folding with light, yet deep strokes from the bottom to the top, until batter is just combined and still a bit lumpy, with no visible pockets of flour, being careful not to overmix. Pour batter into the prepared baking dish.
- Arrange apple slices to completely cover the batter, making sure they do not overlap too much; you may not need all of the slices. Sprinkle with raw cane sugar and pine nuts.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Switch to the broiler function and cook until the top is slightly browned, about 2 minutes.
- Remove from the oven and allow to cool slightly before cutting and serving.
Nutrition Facts : Calories 433.1 calories, Carbohydrate 47.7 g, Cholesterol 89.8 mg, Fat 25.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 8.7 g, Sodium 161.1 mg, Sugar 25.6 g
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