Fijian cassava meatballs

Preparation Time 20 minutes
Cooking Time 10 minutes
Makes 10

Ingredients

• 750g lean beef mince
• 220g (1 cup) finely grated fresh cassava
• 1/2 cup chopped fresh curly parsley
• 2 tbs soy sauce
• 1 1/2 tbs Fijian curry powder
• 2 tsp grated fresh ginger
• Salt & freshly ground black pepper
• 40g (1/4 cup) plain flour
• 60ml (1/4 cup) vegetable oil

Method

1. Place beef mince, cassava, parsley, soy sauce, curry powder and ginger in a large bowl. Use your hands to mix well. Season with salt and pepper.
2. Place the flour on a plate. Use your hands to roll tablespoonsful of the beef mixture into balls. Roll the meatballs in the flour to lightly coat. Shake off any excess flour and place meatballs on a large plate.
3. Heat the oil in a large non-stick frying pan over medium heat. Add half the meatballs and cook, uncovered, turning often, for 5 minutes or until evenly browned and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining meatballs.
4. Serve the meatballs with the Fijian pickled cucumber (see related recipe).

Notes & tips

Cassava is a starchy vegetable sold in supermarkets or Fijian food stores. If unavailable, buy 400g frozen cassava (from Fijian food stores) and thaw before using. Fijian curry powder is available from Fijian or Indian food stores. Meatballs can be made to end of step 2 up to 1 day ahead. Keep, covered with plastic wrap, in fridge. Continue from step 3 before serving.