Cheese-Stuffed Cassava Balls with Garlic Mojo

Dough and filling

1. If using fresh cassava, completely remove both the brown peel and the layer underneath it. Wash it and cut it into 5-6 cm pieces. If using frozen cassava, buy a commercial product that is already peeled.
2. Put the cassava in a pot, cover it with the water and add the 6 g of salt. Bring to a gentle boil and cook for 25 to 35 minutes, until completely tender: a fork should go through it without resistance.
3. Drain and discard the cooking water. Open up the pieces and remove the hard central fiber. The cassava must be thoroughly cooked, never raw, before shaping the balls.

   

4. Return the cassava to the empty pot and stir over very low heat for 1-2 minutes to evaporate the moisture. Remove from the heat and mash it while still hot with a fork or potato ricer (do not blend it). Add the butter and adjust the salt. Spread it out and let it cool for about 10 minutes.

   

5. Divide the dough into about 24 portions. Flatten each one, place a cube of cheese in the center and close the cassava around it. Roll into a ball, leaving the cheese completely covered and with no cracks.

   

Breading and chilling

6. Coat each ball in a thin layer of flour, beaten egg and breadcrumbs. Place them apart from each other on a tray and refrigerate for 30 minutes.

   

Mojo

7. For the mojo, gently heat the olive oil with the garlic for 1-2 minutes, without letting the garlic darken. Remove from the heat and let the strong heat die down. Carefully stir in the sour orange juice, oregano and salt. Set aside in a bowl.

Frying

8. Heat the frying oil to 170-175 °C. Fry the cold balls in batches of 5 or 6, about 3-4 minutes, turning them until golden and the center is hot. Do not fry them longer, so the cheese does not escape.

   

9. Drain the balls and let them rest for 2 minutes before serving. Serve the mojo on the side.