Prep the cassava:
Cut off the ends of the root.
Cut or peel off all the waxed brown skin to expose just the white interior of the root.
Remove the first layer right under the brown skin by cutting lengthwise.
Cut the round white root into inch long segments.
Place these in a pot with water and cover.
Cook until the root softens and begins to turn translucent. (About an hour long)
Remove the cooked cassava pieces.
Break them apart further and remove the central rope-like bits.
How to Make Cassava Fritters:
Grate the cassava into a large bowl and add the chopped onions, seasoning, chilli flakes and gram flour.
Form fritters (patties) approx. 6cm in diameter.
Heat oil in a large frying pan.
Fry the fritters on a low/medium heat for 5-8 minutes on each side, or until golden brown. You may have to add more oil in between each batch.
Transfer the fritters into a dish lined with paper towels to remove excess oil.
Enjoy with a tomato salsa and fresh mixed salad.
1 Medium/Large Cassava
1 Onion, chopped
3 tbs Chickpea flour (garbanzo bean flour)
Salt and Black Pepper, to taste
Vegetable Oil (for frying)