Ingredients
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2 cups cooked yuca, peeled and grated (about 1 large yuca or 2 medium yucca)
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1 cup drained and rinsed canned chickpeas (garbanzo beans), reserved liquid for later
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1/2 cup drained and rinsed canned black beans, mashed
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1 small onion , finely chopped
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1 clove garlic , minced
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1 tablespoon fresh lime juice
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1 teaspoon salt , more to taste
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon black pepper
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1/4 cup panko breadcrumbs
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1/4 cup unsweetened coconut flakes, optional
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1/4 cup vegan mayonnaise, preferably made with olive oil
Directions
Vitamin A: 10% of the Daily Value (DV)
Vitamin C: 10% of the DV
Calcium: 2% of the DV
Iron: 8% of the DV
Servings: Makes approximately 12 fritters
Total Time: Prep time: 20 minutes + Cook time: 18 minutes per batch = 38 minutes
Steps
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1
Done
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In a large bowl, combine the cooked yuca, chickpeas, mashed black beans, onion, garlic, lime juice, salt, cumin, paprika, and pepper until well mixed. Mix gently using a fork to avoid breaking up the mixture. Set aside. |
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2
Done
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Heat vegetable oil in a deep frying pan over medium heat. You can use any type of oil with a neutral flavor like canola or corn oil. Once hot, carefully place heaping tablespoons of the batter into the oil, being careful not to crowd the pan. |
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3
Done
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Cook the fritters for about 3 minutes per side, or until golden brown and crispy. Remove from the oil with a slotted spoon and transfer to paper towels to drain excess oil. |
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4
Done
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While the first batch is cooking, prepare the remaining batter in the same way. |
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5
Done
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Serve the crispy Brazilian tuna fritters warm or at room temperature as a delicious snack or appetizer. Dust with additional seasoning if desired. Enjoy! |
