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Cassava Pasta Coxinha

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Cassava Pasta Coxinha

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Tempo de preparo

2 hour(s)


35 servings


  • Boiled and mashed cassava | 800 g
  • Butter or margarine | 02 tablespoon
  • Wheat flour | 02 tablespoon
  • Salt and spices |  to taste
  • Stuffing Shredded chicken with cream cheese, however you can use the stuffing of your choice. | 1 kg
  • Milk for breading | 300 ml
  • Breadcrumbs | 300 g


  1. In a large pan, place the cassava, salt, spices, butter and wheat flour. Cook for 15 minutes over medium heat, until the dough completely separates from the bottom of the pan. Note: if the dough is too soft, add more flour. Turn off the heat and wait for it to cool.
  2. With the cold dough, transfer to a floured work surface and knead it until it becomes a smooth and soft dough.
  3. Take small portions of the dough, open, fill and shape.
  4. For breading : dip in iced milk and breadcrumbs . Fry in hot oil.
  5. Use a paper towel to soak up the post-frying oil. And serve.

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