Cassava croquettes

The word torreja in Peru isn’t the same than torrija, a fried slice of bread. Torreja is a dish similar to croquette (or croqueta in spanish). Usually the first is used for a deep fried mix of vegetables, flour and eggs; the second includes meat, usually beef. We’ll use “croquettes” for both. With this recipe, you’ll get enough cassava croquettes for 6 people.

Ingredients:

* 1 cup of yellow chili/pepper sauce (or less, if you don’t want it to be so spicy)
* 3 tablespoons of shallots, chopped (the green part)
* 1 1/4 cup of vegetable oil
* 1 tablespoon of lime juice
* 2 eggs
* 1 kg (2.2 lb) of cassava, cooked and pressed
* 1 tablespoon of butter
* 1/2 cup of mozzarella in small pieces
* 1/2 cup of corn kernels, cooked
* 2 tablespoons of chopped cilantro
* 3/4 cup of flour
* Salt
* Pepper

Preparation:

Mix the yellow chili/pepper sauce with the shallots, one tablespoon of oil and lime juice. Season with salt and pepper and keep back.

Beat slightly the eggs and mix with the cassava and butter. Season with salt and add the mozzarella, corn and cilantro. Mix and form the croquettes. Flour them.

Pour the rest of the oil in a frying pan on a medium flame and fry the croquettes until they get browned. Remove from the flame and put over an absorbent paper. Serve the croquettes with a little of sauce.