Puerto Rican Alcapurrias (Beef and Cassava Fritters) with Pickled Onion Salad
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Ingredients
- 500 g cassava
- 1 green plantain
- 300 g beef mince
- 1 onion
- 1 red onion, sliced
- 50 ml white wine vinegar
- 300 ml sunflower oil, for frying
Method
- 1
Fry the finely chopped onion with the beef mince for 8-10 minutes, breaking it up, until no pink remains. Leave to cool.
- 2
Peel and finely grate the cassava and plantain, then squeeze out excess liquid in a clean tea towel.
- 3
Shape the grated mixture into 8 ovals, make a dent in the centre of each, fill with the beef mince and fold the mixture over to seal.
- 4
Deep-fry the filled fritters in the sunflower oil for 4-5 minutes, turning occasionally, until golden and cooked through.
- 5
Toss the sliced red onion with the white wine vinegar and serve alongside the hot fritters.
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