Stuffed Cassava Croquettes with Provola and Cooked

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  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m
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Stuffed Cassava Croquettes with Provola and Cooked, they are good and crispy using the cassava tuber. Check this very good variation ..

It is a root normally found in South America and Africans: its peel is brown in color and its pulp is white.

It is rich in starch and can be cooked like potatoes: they must be peeled very well and must never be eaten raw.

Once boiled it can be cooked with a little butter, roasted or worked as a puree.

From the dried tubers the tapioca, starch in grains that can be used alone or mixed with cereal flours to make bread and cakes or as a thickener. Being gluten-free, it is indicated in diets for celiacs.

Stuffed Cassava Croquettes

Check here all the recipes with tapioca good for celiacs

  • Servings: 30 croquettes depends on the size
  • Ready in: 20 min.

We are also on: Youtube Brazilian Recipes


  • 800 g Cassava
  • 4 eggs
  • 20 g Parsley
  • 60 g Grana cheese
  • 100 g Provola
  • 100 g Whole cooked ham
  • 200 g Flour 0
  • 200 g Breadcrumbs
  • 1 l Seed oil


Step 1

Peel the cassava and steam (or boil) it until the heart opens. Test with the fork. Eliminate the central leathery part.

Step 2

Mash and sift the pulp well. Mix with the egg yolks, chopped parsley, parmesan, salt, pepper and nutmeg. Make sure that the dough is very compact.

Step 3

Divide the dough into regular portions and shape into croquettes. Fill each stick with a cube of provolone and one of ham. Seal well.

Step 4

In a bowl, beat the egg whites. Take each croquette and pass it first in the flour, then in the egg white and finally in the breadcrumbs.

Step 5

Fry in plenty of oil.

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