Budget Cassava, Oat and Onion Patties with Quick Cumin Tomato Sauce

Instructions

1. 1

   Place the cassava in a pot with enough water and a pinch of salt. Cook for 18 to 20 minutes, until very tender. Drain, remove any tough inner fiber if needed, and mash in a large bowl until you get a rustic puree.

2. 2

   While the cassava cooks, heat 1 tablespoon of oil in a skillet over medium heat. Add half of the onion and half of the garlic. Cook for 5 to 6 minutes until the onion is soft and lightly golden. Add this mixture to the bowl with the cassava.

3. 3

   Add the oats, beaten egg, parsley, 1/2 teaspoon salt, black pepper, and 1/4 teaspoon cumin to the bowl. Mix well until a manageable dough forms. Let it rest for 5 minutes so the oats absorb some moisture.

4. 4

   Shape the mixture into 8 medium patties with lightly damp hands, pressing them firmly so they hold together during cooking.

5. 5

   Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until deeply golden with a light crust. Transfer to a plate. If you prefer to keep them warm in the oven, hold them at 200 °F / 95 °C.

6. 6

   For the sauce, place a clean skillet over medium heat with the remaining tablespoon of oil. Add the rest of the onion and garlic, and cook for 3 to 4 minutes until softened.

7. 7

   Add the crushed tomato, water, remaining cumin, and remaining salt. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens. Turn off the heat and stir in the lemon juice.

8. 8

   Serve the patties hot with the cumin tomato sauce spooned over the top or on the side.