Cassava and Spinach Cakes with Spiced Black Beans, Mango Mojo and Toasted Coconut

Instructions

1. 1

   1. Preheat the oven to 200°C / 400°F. Spread the shredded coconut on a small tray and toast for 3 to 5 minutes, stirring once, until golden. Remove and set aside.

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   2. Place the cassava in a pot with enough water to cover and a pinch of salt. Bring to a boil, reduce the heat, and cook for 18 to 22 minutes until very tender. Drain well, remove any tough inner fibers, and mash in a large bowl.

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   3. While the cassava cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté half of the red onion and half of the garlic for 3 to 4 minutes. Add the spinach and cook for 2 minutes, until wilted and reduced in volume. Add 0.5 teaspoon cumin, 0.5 teaspoon smoked paprika, a pinch of salt, and black pepper. Stir and remove from the heat.

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   4. Add the sautéed spinach mixture, chickpea flour, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, a little lime zest, 0.5 teaspoon salt, and black pepper to the mashed cassava. Mix until you have a moldable dough. Shape into 8 compact cakes.

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   5. Place the cakes on a lightly greased tray or parchment-lined baking sheet. Brush them with 1 tablespoon olive oil and bake at 200°C / 400°F for 15 minutes. Carefully flip them and bake 10 more minutes, until golden on the outside.

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   6. While they bake, make the black beans. Heat 1 tablespoon olive oil in a skillet or saucepan over medium heat. Add the remaining onion and garlic; cook for 3 minutes. Stir in the crushed tomato, black beans, remaining cumin, remaining smoked paprika, dried oregano, red pepper flakes, 120 ml / 0.5 cup water, 0.5 teaspoon salt, and black pepper. Cook for 10 to 12 minutes, stirring, until thick but still saucy.

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   7. For the mojo, combine the mango, remaining cilantro, 2 to 3 tablespoons red onion taken from the bean mixture if you want a brighter bite, the remaining lime juice, 1 tablespoon olive oil, and a pinch of salt and black pepper in a bowl. Toss gently so the mango keeps its shape.

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   8. Spoon a bed of hot black beans onto each plate. Set 2 cassava cakes on top per serving. Finish with the mango mojo, toasted coconut, and a little extra cilantro or lime zest if desired.