Brazil

Boiled and mashed cassava

Butter or margarine

Wheat flour

Salt and spices

Stuffing Shredded chicken with cream cheese, however you can use the stuffing of your choice.

Milk for breading

Breadcrumbs

Cassava Pasta Coxinha

Em uma panela grande coloque a mandioca ,o sal, temperos, a manteiga e a farinha de trigo.
Cozinhe por 15 minutos em fogo médio, até a massa desgrudar totalmente do fundo da panela. 
Obs: se a massa ficar muito mole, acrescente mais farinha . Desligue o fogo e aguarde esfriar. 

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.

Com a massa fria, transfira para uma bancada enfarinhada e sove-a até ficar uma massa lisa e macia . 

With the cold dough, transfer to a floured work surface and knead it until it becomes a smooth and soft dough.

Pegue pequenas porções da massa, abra, recheie e modele.


Take small portions of the dough, open, fill and shape.


Para empanar : passe no leite gelado e na farinha de rosca .
Frite em óleo quente.


For breading : dip in iced milk and breadcrumbs .
Fry in hot oil.


Use papel toalha para absorver o óleo pós fritura. E sirva . 

Use a paper towel to soak up the post-frying oil. And serve.

Cassava Pasta Coxinha

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