Cassava and Leek Fritters with Roasted Pepper Herb Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the roasted red pepper on a small baking tray or oven dish and roast for 8 minutes to deepen its flavor. Remove and let it cool slightly.

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   2. Meanwhile, coarsely grate the peeled fresh cassava. Place it in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer the cassava to a large bowl.

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   3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 4 to 5 minutes until softened. Stir in the garlic and cook 30 seconds more. Let cool for 3 minutes.

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   4. Add to the bowl with the cassava the cooked leek, eggs, aged manchego cheese, cornstarch, chives, 2 tablespoons parsley, half of the smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix very well until you have a moist but shapeable mixture.

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   5. For the cream, place the warm roasted red pepper, Greek yogurt, lemon juice, mint, the remaining tablespoon of parsley, the rest of the smoked paprika, 1 tablespoon olive oil, 1/4 teaspoon salt, and the remaining black pepper in a blender or food processor. Blend until smooth and creamy.

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   6. Shape the cassava mixture into 12 fritters, using about 2 heaping tablespoons per piece. Flatten them slightly with your hands.

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   7. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the fritters in batches for 3 to 4 minutes per side, until deeply golden and crisp. Adjust the heat so they do not burn.

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   8. Transfer the browned fritters to a baking tray and finish them in the oven at 190 °C / 375 °F for 8 minutes to ensure the centers are tender and fully cooked.

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   9. Serve the fritters hot with the roasted pepper herb cream spooned over or on the side. If desired, finish with a little extra chopped chives or parsley.