You’ll Need
For the Cassava Dough
800g frozen cassava, peeled
1 tbsp cornflour
1 tbsp butter
½ tsp sea salt
For the Beef Filling
350g beef mince
1 small onion, finely diced
½ red pepper, finely diced
2 garlic cloves, finely grated
1 tbsp tomato puree
1 tsp dried oregano
½ tsp smoked paprika
2 tbsp chopped coriander
For the Outside
2 tbsp rapeseed oil
Lime wedges
Optional but Dangerous
Garlic chilli sauce
Pickled red onions
A cold Panamanian lager
Method
Boil the cassava until completely tender, remove every fibrous core and drain well.
Mash with the cornflour, butter and salt, then cool.
Place the beef, onion and pepper in a heatproof dish and air fry at 195°C for 7 minutes.
Stir in the garlic, tomato puree, oregano and paprika and cook for 3 minutes.
Fold in the coriander and cool the filling.
Divide the cassava dough into 12 pieces, flatten each and enclose a spoonful of beef.
Shape into neat torpedoes and chill for 20 minutes.
Preheat your air fryer to 195°C and brush the croquettes with oil.
Air fry in batches for 10-13 minutes, turning once, until crisp and golden.
Rest for 2 minutes and serve with lime.