Cassava Pasta Coxinha

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By

@danyb.lago

View in original language

(Português)

2 hour(s)

35 servings

Ingredients

• 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

Recipe

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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