Community recipe
Griddled Cassava and Corn Cakes with Black Bean Citrus Salsa
Tender cassava and sweet corn are mashed into crisp-edged cakes and griddled until golden, then served with a bright black bean, tomato, and lime salsa. This Paraguayan-inspired vegetarian meal uses a practical stovetop technique and pantry-friendly ingredients.
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 l waters
- 500 g cassavas, peeled and cut into chunks
- 300 g corn kernels, cooked and drained
- 60 g scallions, thinly sliced
- 2 garlic cloves, finely minced
- 1 tsp ground cumin
- 1 tsp salt
- 400 g black beans, cooked and drained
- 200 g tomatoes, diced
- 80 g red onions, finely diced
- 30 ml lime juice
- 15 g cilantro, finely chopped
- 30 ml vegetable oil
Make it
Instructions
- 01
Boil and mash the cassava
Bring 1.5 l water to a boil in a large saucepan. Add 500 g cassava, reduce to a steady simmer, and cook until completely tender when pierced, about 18–22 minutes. Drain thoroughly, return the cassava to the warm pan, and mash until mostly smooth; remove any fibrous core. Let the mash cool for 5 minutes.
- 02
Build the cake mixture
Fold 300 g corn kernels and 60 g scallions into the warm mash. Stir in 2 garlic cloves and 1 tsp ground cumin, then season with 1 tsp salt. Mix until the vegetables are evenly distributed and the mixture holds together when pressed. Divide it into eight equal portions and shape each into a thick patty.
- 03
Make the citrus bean salsa
Combine 400 g black beans, 200 g tomatoes, and 80 g red onion in a bowl. Add 30 ml lime juice and 15 g cilantro, toss gently, and taste for balance. Set the salsa aside while the cakes cook so its flavors can meld.
- 04
Griddle the cakes
Heat a large nonstick skillet over medium heat. Brush in 30 ml vegetable oil, then place the patties in a single layer, working in batches if needed. Cook for 4–5 minutes per side, turning only when the underside is deeply golden and the cakes release easily. Add a little of the remaining oil between batches if the pan looks dry.
- 05
Serve
Arrange two hot cakes per plate and spoon the citrus bean salsa alongside. Serve immediately while the exteriors are crisp and the centers are tender.
