A tasty pancake that is crispy on the outside and soft on the inside. Versatile and delicious, it uses a very special ingredient, cassava root.
Try it with creamy sautéed mushrooms or poultry. You can also pair it with sour cream, aioli, or pesto.
Grate 450 g of peeled cassava root
Transfer to a bowl. Add 4 eggs and 1½ tsp of salt
Stir to combine all the ingredients. Add ½ cup of panko and stir to incorporate
Mold 8 cm disks and arrange them on a tray
Add enough clarified butter to cover the bottom of a frying pan over medium heat
Fry the pancakes until both sides are golden brown. The cassava pancakes are ready
Enjoy! Try them with the dip of your choice or just season with flaky salt.
Yield 10 portions
Peeled Cassava Root450 g
Clarified Butteras needed