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Egg Ball

GUYANA

A satisfying and surprising take on a familiar snack

SUBMITTED BY

Sherida

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Egg Ball

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Ingredients
  

  • 1½ lb fresh or frozen cassava peeled and cut into 2 inch pieces
  • 1½ tsp salt
  • 6 hard boiled eggs 6-8 minute eggs recommended
  • 1-2 uncooked eggs for egg wash
  • cassava (or all-purpose) flour as needed, for coating egg balls
  • 1 tsp garlic powder for seasoning egg wash
  • 4 cloves garlic grated
  • 3 green onions thinly sliced
  • 3-4 cups neutral oil for frying
  • green mango or tamarind sauce for serving

Instructions
 

  • Place cassava in a small sauce pan, add 1 tsp of salt and add enough water to just cover cassava. Bring to a boil on high heat. Continue to boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork, then remove from liquid and set aside until just cool enough to handle.
  • Remove the "vein" (fibrous center of the cassava) from the cassava. Then crush the cassava with a potato masher or fork until smooth and is lump free as possible.
  • Next add the grated garlic, a pinch of salt, pinch of black pepper and green onions to the crushed cassava. Combine well to form the cassava dough.
  • Cover the palm of your hands with some cooking oil, then add about ⅓ cup of mashed and seasoned cassava to the center of your palm, roll the cassava into a ball, then flatten to form a disk. Add a hard boiled egg to the center of the cassava disk then cover the egg completely with the cassava dough.
  • Continue steps until all eggs are covered with the cassava.
  • Next, in a small bowl whisk the uncooked eggs to make an egg wash. Season the eggs with a pinch of salt and 1 tsp of garlic powder.
  • Place the cassava flour or all-purpose flour (if you are using) on a plate and set up a work station that allows you to coat the cassava balls in flour then in the egg wash before frying.
  • When you are ready to cook the egg balls, bring 3-4 cups of oil up to temperature in a large frying pan or sauce pan suitable for frying on medium-high heat (aim for a temp of 350°F).
  • When oil is hot, add the egg balls and fry until golden brown, turning for even cooking. Note that the oil should come half way up the egg ball and not cover it completely. Remove from the oil and place on a plate or bowl lined with paper towel.
  • Let cool for about 5 minutes and then enjoy with sauce on the side.
Course: Snack
Region: Latin America

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