Ingredients1 lb cassava
2 tbsp margarine
White pepper and salt to taste
1 tsp baking powder
Oil for frying
- Boil the cassava, and while hot, crush until smooth.
- Add lightly beaten egg, margarine, pepper, salt and baking powder. Mix thoroughly.
- Form into small balls and coat with flour. Fry in hot oil until brown.
- Drain and serve.
Note: The same method can be used for eddoes, tannias and hard yams. Chopped cooked meat, well seasoned, may be used as a stuffing before frying.