Cassava potato croquettes with mozzarella

Ingredients:

• 1 large cassava tuber (about 700 g)
• Fine salt
• Flour, for dusting hands, optional
• 2.5 tbsp. grated mozzarella (about 280 gr.)
• Vegetable oil for frying
• Salsa Rosada or other favorite sauce, for serving, optional

Preparation:

1. To peel cassava, cut the tuber in half, then make a slit along the long edge. Peel off the skin. Alternatively, use a vegetable peeler. Slice the cassava into 5 cm thick rounds.
2. Place in a 3-quart saucepan. Add 1 teaspoon of salt and cover with about 6 cups of water. Bring to a boil and simmer until the cassava is tender, about 30 minutes. Drain the excess water, then mash the cassava to form a puree. Let the puree cool before forming into croquettes.
3. Mash about 0.5 cups (100–110 grams) of the cassava puree between your palms (you can dust your hands with flour or wear gloves to prevent it from sticking). Place about 30 grams of mozzarella in the center of the puree and form the cassava into a flat oval patty; set aside. Repeat with the remaining cassava and mozzarella.
4. Pour about 1 inch (2.5 cm) of oil into a skillet and heat over medium-high heat. Carefully place half of the patties in the oil and fry, turning once, until golden brown, about 5 minutes per side. Remove the enjuados with tongs and drain any excess oil; sprinkle with salt. Transfer the enjuados to a plate lined with paper towels to drain any excess oil. Fry the remaining enjuados in the same manner. Serve with salsa or your favorite sauce, if desired.