Ingredients
-
1 1/2 cups tapioca flour (also called tapioca starch) tapioca flour1 1/2 cups tapioca flour (also called tapioca starch)
-
1 cup grated semi-hard cheese (like mozzarella or a vegetarian-friendly queijo minas style cheese) grated semi-hard cheese1 cup grated semi-hard cheese (like mozzarella or a vegetarian-friendly queijo minas style cheese)
-
1/4 cup grated Parmesan (vegetarian variety, optional) parmesan1/4 cup grated Parmesan (vegetarian variety, optional)
-
2 large eggs eggs2 large eggs
-
1/2 cup plain Greek yogurt or requeijão (Brazilian creamy cheese spread, or use thick plain yogurt for vegetarian version) greek yogurt1/2 cup plain Greek yogurt or requeijão (Brazilian creamy cheese spread, or use thick plain yogurt for vegetarian version)
-
2 tablespoons olive oil olive oil2 tablespoons olive oil
-
1/2 teaspoon salt salt1/2 teaspoon salt
-
1/2 teaspoon baking powder baking powder1/2 teaspoon baking powder
-
1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
-
1/4 cup chopped fresh parsley or cilantro parsley1/4 cup chopped fresh parsley or cilantro
-
1/4 cup finely chopped red bell pepper (optional, for color and flavor) red bell pepper1/4 cup finely chopped red bell pepper (optional, for color and flavor)
Directions
These cheesy cassava bites are best enjoyed fresh from the oven. Pair them with a fruit salad or strong Brazilian coffee for a complete breakfast. Store leftovers in an airtight container and reheat briefly before serving. For extra Brazilian flair, serve with a side of requeijão or top with a sprinkle of fresh herbs. You can substitute the cheese with your favorite vegetarian cheese. To make these bites spicier, add a pinch of chili flakes or diced jalapeño.
Steps
|
1
Done
|
Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or lightly grease. |
|
2
Done
|
In a large bowl, combine the tapioca flour, grated cheeses, salt, baking powder, and black pepper. Mix well. |
|
3
Done
|
In a separate bowl, whisk together the eggs, Greek yogurt (or requeijão), and olive oil until smooth. |
|
4
Done
|
Add the wet ingredients to the dry ingredients and mix until a thick batter forms. |
|
5
Done
|
Fold in the chopped parsley or cilantro and red bell pepper, if using. |
|
6
Done
|
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. |
|
7
Done
|
Bake for 18-22 minutes, or until the tops are puffed and lightly golden. |
|
8
Done
|
Remove from oven, let cool for a few minutes, and enjoy warm! |
