Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Turmeric

  2. 2/3 lb 302g / 10oz Cassava root

  3. 2 tablespoons 30ml Vegetable oil

  4. 1 teaspoon 5ml Mustard seed

  5. 2 Fresh curry leaves

  6. 3 Onions - finely sliced (medium)

  7. 2 Green chiles - finely chopped

  8. 1 Fresh ginger - (1"), finely chopped

  9. 1 cup 146g / 5.1oz Fresh bread crumbs - generous Oil - for deep-frying Salt and pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prep: Peel the cassava root and into small chunks.

  2. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all but 3 tablespoons of the cooking liquid and roughly mash together.

  3. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened and caramelized. Add the mashed cassava and stir well to combine.

  4. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly. Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water and press into the bread crumbs until evenly coated.

  5. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60 seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Description: "Cassava is steamed, mashed and lightly tempered with curry leaves and green chiles; fried in a crumb crust." Start to Finish Time: 0:50 NOTE: Cassava is a regular ingredient of many Keralan dishes. There are bitter and sweet varieties of cassava, both of which should be eaten only when cooked. Use in place of potato; it has the same texture (but looks very similar to a yam). Curry leaves are small, shiny flat leaves with a highly fragrant flavour - a specialist item to be found in Indian shops.


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