Golden Cassava Cakes with Sweet Corn and Warm Herb Sauce

Instructions

1. 1

   1. Place the cassava in a pot with water and a pinch of salt. Bring to a boil and cook for 18 to 22 minutes, until very tender. Drain well, remove the tough fibrous core if needed, and mash the cassava while still hot into a thick puree.

2. 2

   2. While the cassava cooks, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the red onion and half of the garlic, and cook for 3 to 4 minutes until softened. Stir in the sweet corn and smoked paprika, and sauté for 2 more minutes. Remove from the heat.

3. 3

   3. Transfer the mashed cassava to a large bowl. Add the corn mixture, eggs, rice flour, Parmesan cheese, half of the parsley, half of the chives, lemon zest, 1 tsp salt, and black pepper. Mix until well combined.

4. 4

   4. Shape the mixture into 8 medium cakes with lightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb some moisture.

5. 5

   5. Heat a large nonstick skillet over medium heat with 2 tbsp (30 ml) olive oil and the butter. Cook the cakes for 4 to 5 minutes per side, until deeply golden and crisp on the outside. Work in batches if needed.

6. 6

   6. For the warm sauce, lower the heat to medium-low and add the remaining olive oil and remaining garlic to the same skillet. Cook for 30 seconds. Add 2 tbsp lemon juice, the rest of the parsley, the rest of the chives, and a pinch of salt. Stir for 20 to 30 seconds, without letting the garlic brown too much.

7. 7

   7. Serve the cakes hot with the warm herb sauce spooned over the top or on the side. If you want to keep them warm while finishing the batches, place them on a tray in a 200 °F / 95 °C oven for up to 10 minutes.