|
|
|
Bammie Cakes
1 pound cassava
1 tablespoon olive oil
1/4 cup vidalia onion, chopped
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon egg substitute mixed with 1 tablespoon water
3 tablespoons honey
1/4 cup chopped walnuts
Olive Oil for frying
Red cabbage, shredded, for garnish
1. Peel cassava and grate it finely with grater or in food processor. Using a cheesecloth, strain out as much juice as possible. (Raw cassava juice is not safe to cook with or to drink)
2. In a large pan, heat olive oil over medium heat and saute onion with cajun seasoning, salt, and pepper
3. In a bowl, combine egg substitute mixture and honey
4. Add cassava flour and stire in onion and walnuts
5. In a have skillet, heat 1/4 inch of oil on medium high. On a sheet of wax paper, mold the cassava pancakes and then transfer into skillet. Fry until both sides are toasty crisp. Serve warm, garnished with shredded cabbage. Yields 2 servings.
|
|
