Difference between revisions of "Carimañolas"
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# Boil the yuca with [[salt]] but do not allow to get too soft. | # Boil the yuca with [[salt]] but do not allow to get too soft. | ||
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| − | [[Category:Panamanian | + | [[Category:Panamanian cuisine]] |
| − | [[Category:Panamanian | + | [[Category:Panamanian cuisine]] |
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[[Category:Fritter Recipes]] | [[Category:Fritter Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Caper Recipes]] | [[Category:Caper Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
Latest revision as of 09:59, 15 July 2012
Description
Stuffed yuca fritters
Ingredients
Stuffing
- 1 lb ground meat
- ½ onion
- 1 clove garlic
- scallion and parsley
- 1 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 teaspoon salt
- ⅛ tsp sugar
- 1 tsp vinegar
- capers
Procedures
- Boil the yuca with salt but do not allow to get too soft.
- Grind it and knead same with salt.
- Form balls and fill each with the stuffing, shaping same into oval shape.
- Then fry in very hot oil.
