6 Serves
77 Mins
36 g
34 g
8 g
Peel the yuca and cut it into chunks, then boil in a large pot with water and salt until tender.
Ingredients, vitamins, and health benefits
Salt
Yuca
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
243 µg / 400 µgCalcium
284 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
278 mg / 420 mgPhosphorus
553 mg / 1,250 mgPotassium
1967 mg / 4,700 mgSodium
768 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
17 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Drain the yuca and use a potato masher to process it into a smooth dough, then set aside to cool.
In a frying pan, heat vegetable oil and sauté the onion, garlic, and ground beef filling ingredients until cooked through, seasoning with salt and pepper.
Shape the yuca dough into small patties, place a spoonful of the meat filling in the center, and fold the dough over to form a sealed torpedo shape.
Heat a fresh batch of vegetable oil in a deep-frying pot and fry the carimanolas until they are golden brown and crispy.
Water
Onion
Garlic
Vegetable Oil
Galangal
Black Pepper
Meat
Vitamin A
498 µg / 900 µgVitamin C
89 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
243 µg / 400 µgCalcium
284 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
278 mg / 420 mgPhosphorus
553 mg / 1,250 mgPotassium
1967 mg / 4,700 mgSodium
Fiber
17 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7
g49
g2
g
Greek
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgAlcohol
0 g