π§π· Brazilian
Corn Coxinha-Style
π§π· Brazilian
Teardrop-shaped coxinha-style croquettes with a creamy corn heart. 22 minutes of mostly hands-off cooking.
Prep 15 min Cook 7 min Serves 4 Medium
Ingredients
- Onion1 small, grated
- Eggs1, beaten
- Breadcrumbs80 g
- Corn400 g
- Smoked Paprika1 tsp
- Cassava500 g, mashed
- Palm Oil3 tbsp, for frying
Optional extras
- Fresh Cilantrohandful, to finish
Instructions
- 1
Chop or mash the corn finely, then mix with the breadcrumbs, egg, grated onion and smoked paprika.
- 2
Season generously, then shape into 8 small patties with wet hands.
- 3
Chill for 15 minutes so they hold their shape in the pan.
- 4
Shallow-fry in the Palm Oil over medium heat for 3-4 minutes a side until crusty and cooked through.
- 5
Drain briefly and serve with yogurt, fresh cilantro and wedges of lime.
Chef's tip
For deeper flavour, toast the smoked paprika in the oil before adding anything wet.
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Video: Coxinha recipeππΊπ₯ΠΠΎΡΠΈΠ½ΡΡ Β· on YouTube