Crispy Cassava-Lime Cakes with Avocado Cream, Toasted Corn, and Pickled Red Onion

Instructions

1. 1

   1. Place the cassava in a pot with enough water to cover and 3 g of salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain well, remove any tough inner fiber, and mash the cassava while still hot.

2. 2

   2. Add 15 ml olive oil, lime zest, 15 ml lime juice, cornstarch, and a pinch of black pepper to the mashed cassava. Mix until you have a compact dough. Divide into 12 portions and shape into small cakes about 2 inches wide.

3. 3

   3. In a bowl, combine the red onion with the apple cider vinegar, sugar, and 1 g salt. Massage for 30 seconds and let it sit while you prepare the rest of the appetizer.

4. 4

   4. For the cream, place the avocado, Greek yogurt, garlic, the remaining 15 ml lime juice, 1 g salt, and a pinch of black pepper in a food processor or blender cup. Blend until smooth and creamy. Keep covered.

5. 5

   5. Heat a dry skillet over medium-high heat. Add the corn and toast for 3 to 4 minutes, stirring, until lightly charred in spots. Add 15 ml olive oil, cumin, smoked paprika, and 1 g salt; cook 1 minute more. Remove from the heat.

6. 6

   6. Heat the remaining 15 ml olive oil in a large nonstick skillet over medium heat. Cook the cassava cakes for 3 to 4 minutes per side, until crisp and deeply golden. If you prefer to finish them in the oven, transfer them for 5 minutes at 400 °F / 200 °C after browning.

7. 7

   7. To assemble, arrange the cakes on a serving platter. Spoon a small dollop of avocado cream onto each one, top with toasted corn, and finish with pickled red onion and fresh cilantro.

8. 8

   8. Serve immediately with a final drizzle of olive oil and, if desired, an extra pinch of black pepper on top.