caribbean

Crispy Cassava Cakes with Avocado Tomato Salad

Name: Crispy Cassava Cakes with Avocado Tomato Salad
Yield: 1 serving
Cuisine: caribbean
Ingredients: 210 g cassava (yucca), peeled and grated; 14 g scallions, sliced; 7 g cornstarch; 14 g vegetable oil; 84 g avocado, diced; 98 g tomato, diced; 14 g lime juice; 4 g cilantro, chopped; 2 g salt; 0.7 g black pepper

This pan-fried dish pairs cassava, peeled and grated with avocado, diced, tomato, diced and scallions, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

6 g Protein

100 g Carbohydrates

27 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

210g cassava (yucca), peeled and grated 336 kcal
14g scallions, sliced 5 kcal
7g cornstarch 27 kcal
14g vegetable oil 124 kcal
84g avocado, diced 134 kcal
98g tomato, diced 18 kcal
14g lime juice 4 kcal
4g cilantro, chopped 1 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cassava (yucca)scallionssaltblack pepper
Squeeze grated cassava in a clean towel to remove excess moisture. Mix with scallions, salt, and black pepper.
cornstarch
Form into two small patties. Dust lightly with cornstarch for crisp edges.
cassava (yucca)vegetable oil
Heat oil in a skillet over medium heat. Pan-fry cassava cakes 4 to 5 minutes per side until deeply golden and cooked through.
avocadotomatolime juicecilantrosalt
Toss avocado, tomato, lime juice, and cilantro with a pinch of salt.
cassava (yucca)avocadotomato
Serve the cassava cakes topped or alongside the avocado tomato salad.