Cassava croquettes are one of those few recipes that everyone likes, and they can be made with any (or almost any) ingredient. The secret is that they are crunchy on the outside, as their name indicates: the word croquette comes from the French word "croquette", which means "crunchy".



500 g cassava

Bread crumbs

125g of flour

4-5 tablespoons of flour to coat the croquettes

75 g of butter

2 eggs

½ liter of milk

1 medium onion

Extra virgin olive oil


The recipe


Peel and cook the cassava in plenty of salted water for about 20-25 minutes or until tender.

Drain and remove the central part. Mash the cassava with a potato masher until it becomes a smooth paste.

Melt the butter and sauté the onion over medium heat until transparent. Add the sifted flour and mix constantly for 2 or 3 minutes.

Pour in the hot milk. Stir constantly until the whole is creamy. While stirring, add the yucca and when the paste starts to come out of the container, remove it from the heat.

Put the dough on a tray lined with greaseproof paper and let it cool.

Form the croquettes of the size you want and pass them first through the flour, then through the beaten egg and finally through breadcrumbs.

Fry them in plenty of hot extra virgin olive oil and let them drain on absorbent paper before serving.

Technical datasheet

Difficulty: medium

Time: 45 minutes

Servings: 8

Caloric contribution: 430 kcal