Brazilian Yuca and Cheese Croquettes with Warm Passion Fruit Chili Sauce

Instructions

1. 1

   Place the yuca in a pot with enough water to cover and 1 teaspoon of the salt. Bring to a boil and cook for 18 to 22 minutes, until very tender. Drain well, remove any tough inner fiber, and mash the yuca until smooth.

2. 2

   While the yuca is still warm, combine it in a bowl with the grated Minas cheese, tapioca starch, egg, 40 g (about 1/3 cup) of the chopped onion, half of the minced garlic, the cilantro, sweet paprika, 1/4 teaspoon black pepper, and the remaining salt. Mix until you have a soft, shapeable dough.

3. 3

   With lightly damp hands, shape the mixture into 16 even balls. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.

4. 4

   For the sauce, heat the olive oil in a small skillet over medium heat. Add the remaining onion and garlic and cook for 3 to 4 minutes until soft and fragrant.

5. 5

   Add the passion fruit pulp, water, honey, lime juice, chopped red chili, and the remaining black pepper. Cook over medium-low heat for 5 to 6 minutes, stirring, until the sauce thickens slightly. Keep warm.

6. 6

   Pour the frying oil into a pot or deep skillet and heat it to 350°F / 175°C. Fry the yuca balls in batches for 3 to 4 minutes per batch, until golden and crisp. Do not overcrowd the pan so the temperature stays steady.

7. 7

   Lift the croquettes out with a slotted spoon and place them on paper towels for 1 minute.

8. 8

   Serve the croquettes hot with the warm passion fruit chili sauce spooned over or on the side for dipping.