If you haven't already, boil the manioc until very soft.
Drain the manioc, remove the central woody thread, and mash it into a purée while still hot. Let it cool completely (this is crucial for shaping).
Pajagua Mascada (Paraguayan Manioc and Meat Fritters)
- Prep Time - 30 minutes
- Boiling Manioc - 40 minutes
- Frying Time - 10 minutes
- Servings: 4
- Country: Paraguay
Pajagua Mascada utilizes leftover boiled manioc (Mandi'o). Essentially, this step follows the boiling of Mandi'o. The boiled manioc is mashed into a purée consistency and mixed with sautéed, seasoned ground meat. This combination creates a unique texture—a soft interior with a crispy exterior.
They are traditionally slightly flattened before frying and served hot, often without additional sauces.
Ingredients
I. Fritter Base
- 500 g Manioc (Cassava/Yuca), boiled until soft and mashed into a purée
- 300 g Ground beef
- 1 pc Egg, whisked
II. Seasoning
- 1 pc Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 to taste Salt, pepper, ground cumin
III. For Frying
- 1 sufficient amount Oil (sunflower or corn)
Instructions
Step 1: Preparing the Manioc Purée
Step 2: Preparing the Meat Mixture
Sauté the onion in a little oil until translucent. Add the ground beef and cook until browned and crumbly.
Add garlic, salt, pepper, and cumin. Cook for another 2 minutes. Remove from heat and stir in the parsley. Let the meat mixture cool and drain any excess fat.
Step 3: Shaping and Frying
Add the whisked egg and the cooled meat mixture to the cooled manioc purée. Mix everything thoroughly with your hands—it should form a thick, shapeable dough.
Shape the mixture into small rolls and then slightly flatten them into patties (approximately 1 cm thick).
Heat the oil in a large skillet. Fry the patties for 3-5 minutes per side until beautifully golden brown and crispy.
Remove to a paper towel to absorb excess oil. Serve warm, traditionally with just a little lemon juice.