colombian

Cassava and Cheese Bake with Hogao

Name: Cassava and Cheese Bake with Hogao
Yield: 1 serving
Cuisine: colombian
Ingredients: 190 g cooked cassava (yuca), mashed; 52 g fresh white cheese, grated; 46 g milk; 81 g tomato, diced; 17 g scallion, chopped; 10 g vegetable oil; 0.58 g ground cumin; 0.86 g salt

This baked dish pairs cooked cassava, mashed with fresh white cheese, grated, milk and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

80 g Carbohydrates

28 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

190g cooked cassava (yuca), mashed 304 kcal
52g fresh white cheese, grated 209 kcal
46g milk 23 kcal
81g tomato, diced 15 kcal
17g scallion, chopped 6 kcal
10g vegetable oil 88 kcal
0.29 tsp (1g) ground cumin 2 kcal
0.43 tsp (1g) salt 0 kcal

Cooking instructions

vegetable oil
Heat oven to 425 F (220 C). Lightly oil a small baking dish.
cooked cassava (yuca)fresh white cheesemilksalt
Mix mashed cassava with milk, salt, and half the cheese. Spread into the dish and top with remaining cheese.
Bake 12-15 minutes until hot and browned on top.
tomatoscallionvegetable oilground cuminsalt
Meanwhile, make hogao: cook scallion and tomato in oil with cumin and a pinch of salt for 6-8 minutes. Spoon hogao over the bake and serve.