Ingredients
-
2 cups cooked yuca, peeled and grated (about 1 large yuca or 2 medium yucca)
-
1 cup drained and rinsed canned chickpeas (garbanzo beans), reserved liquid for later
-
1/2 cup drained and rinsed canned black beans, mashed
-
1 small onion , finely chopped
-
1 clove garlic , minced
-
1 tablespoon fresh lime juice
-
1 teaspoon salt , more to taste
-
1 teaspoon ground cumin
-
1 teaspoon paprika
-
1/2 teaspoon black pepper
-
1/4 cup panko breadcrumbs
-
1/4 cup unsweetened coconut flakes, optional
-
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
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
While the first batch is cooking, prepare the remaining batter in the same way. |
|
5
Done
|
Serve the crispy Brazilian tuna fritters warm or at room temperature as a delicious snack or appetizer. Dust with additional seasoning if desired. Enjoy! |
-400x400.png)
