Easy Way to Prepare Cassava Patties

 --- ***Perkedel is a traditional dish that is quite popular in my area. Usually, perkedel is made from a mixture of potatoes and eggs or meat. Well, this time, the perkedel I made is very different. I used cassava as the main ingredient instead of potatoes.*** --- --- --- This is a new dish for me, where mashed cassava is made into perkedel and fried with eggs. I think it will taste fantastic and will definitely be a new surprise at the dinner table.  Perkedel is usually enjoyed with warm soup or white rice with sauce. It is usually served at certain events in my area. Perkedel is most popular at lunchtime. Additionally, patties have a soft texture with a savory taste. However, what makes everyone curious is the texture of cassava patties and how they taste. The difference in cooking methods between potato patties and cassava patties is that potatoes are fried, while cassava patties are boiled. Instead of wondering, let's find the recipe below!. --- --- ---

Ingredients

---  --- 200 grams of cassava 1 egg 2 stalks of celery 3 cloves of garlic 3 cloves of shallots Pepper powder to taste ½ teaspoon salt ½ teaspoon mushroom broth --- --- ---

Cooking Procedure

--- I use butter-type boiled cassava, which I mash while it is still hot. I do this manually, then add salt, mushroom broth, and pepper. --- --- Next, chop the celery leaves and prepare the shallots, garlic, and beaten eggs. --- --- Fry the shallots and garlic until golden brown. --- --- Then add them to the mashed cassava until smooth. Add the celery, stir, and shape as desired, either into balls or patties. --- --- Dip them in the beaten eggs, then fry until golden brown over low heat. --- --- --- ---

Result

---  --- Cassava patties are ready to serve while warm. In my opinion, they are very delicious, with a combination of the natural sweetness of cassava and the umami flavor of the broth and spices, making them very tasty. They are very similar to potato patties. If someone served these at my house, I would think they were also made from cassava. The combination is perfect in my opinion; everything tastes great and hits the spot on my palate. --- |||| |-|-|-| --- Although the process of making them doesn't involve frying at all, it doesn't affect the texture of these fritters; they remain light and not at all watery. Perhaps because cassava has a firmer texture than potatoes, boiling it is still a safe method of preparation.  --- --- ---  --- --- **Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.** --- --- ---