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4 Serves
45 Mins
Bring a large pot of salted water to a boil. Add the frozen cassava and cook until fork-tender, approximately 15 minutes.
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Vitamin E
2 mg / 15 mgVitamin K
83 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
329 µg / 400 µgCalcium
716 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
295 mg / 420 mgPhosphorus
730 mg / 1,250 mgPotassium
2083 mg / 4,700 mgSodium
331 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
105 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
598 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Drain the cassava and transfer it to a large mixing bowl. Use a potato masher to mash the cassava until completely smooth.
Add the sardines, white cheese, egg yolks, baking powder, salt, black pepper, and chopped cilantro or parsley to the mashed cassava. Mix thoroughly until well combined.
Preheat the cooking oil in a frying pan over medium-high heat. With wet hands, shape the sardine mixture into small balls.
Dip each ball into the egg whites, then roll them in the bread crumbs until evenly coated.
Fry the croquettes in the hot oil until golden brown on all sides. Remove with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with ketchup.
39
g3
g48
g
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