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12. Asaditos - Cassava and Beef Fritters 1

Bolivian Asaditos Recipe

5 from 1 vote
Bolivian Asaditos Recipes can be enjoyed as a main course alongside side dishes like rice, vegetables, or salads.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Bolivian
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs ground beef 80-85% lean
  • ½ lb. yuca rallada o papa o plátano verde
  • 2 eggs
  • 2 slices ground bread may use panko
  • 1/2 cup bread crumbs
  • 1 red onion medium - chopped
  • 1/4 cup fresh parsley chopped
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cumin
  • 1/2 cup Vegetable oil about 1/2 1 cup depending on pan size

Equipment

  • Large mixing bowl
  • Plate or tray
  • Frying pan
  • Slotted spoon or spatula
  • Paper towels
  • Containers with lids for storing leftovers
  • Serving platter or plates

Method
 

In a large mixing bowl, combine the ground beef, grated yuca (or potato or green banana), chopped red onion, fresh parsley, ground bread rate (or panko), plain bread crumbs, eggs, salt, black pepper, and ground cumin. Mix well until all the ingredients are thoroughly combined.
  1. a. Make sure the ground beef is evenly distributed throughout the mixture.
  2. b. Use your hands or a spoon to blend the ingredients together, ensuring they are well incorporated.
  3. c. The mixture should have a cohesive texture, making it easy to shape into patties later on.
  4. d. Ensure that the grated yuca or alternative ingredient is evenly dispersed throughout the mixture.
Once the mixture is well mixed, divide it into individual portions and shape them into small patties of your desired size. Place the formed patties on a plate or tray.
  1. a. Take a handful of the mixture and press it firmly together.
  2. b. Shape the mixture into a round patty, using your hands to mold it gently.
  3. c. Repeat this process for the remaining mixture until all the patties are formed.
Heat vegetable oil in a frying pan over medium heat. The amount of oil needed depends on the pan size, aiming for about 1/2 to 1 cup of oil.
  1. a. Pour the vegetable oil into the frying pan, ensuring it covers the surface evenly.
  2. b. Adjust the amount of oil based on the size of the pan used.
  3. c. The oil should be deep enough to submerge the patties partially.
Carefully place the patties into the heated oil, working in batches if necessary, to avoid overcrowding the pan. Cook the patties for about 5 minutes on each side or until they turn golden brown.
  1. a. Gently place the patties into the hot oil, taking care to avoid any splattering.
  2. b. Allow each side to cook for approximately 5 minutes or until a golden brown crust forms.
  3. c. Use a spatula to flip the patties over to ensure even cooking.
  4. d. Adjust the cooking time if needed, ensuring the patties are cooked through and browned.
Once the patties are cooked, transfer them to a plate lined with paper towels to drain excess oil. Let them cool slightly before serving.
  1. a. Carefully remove the cooked patties from the oil, using a slotted spoon or spatula.
  2. b. Place the patties on the paper towel-lined plate to absorb any excess oil.
  3. c. Allow the patties to cool for a few minutes to avoid burning your mouth when eating.

Notes

Shape the meat mixture into patties using wet hands for easier handling.
Preheat the frying pan and oil adequately before adding the patties for better cooking.
Use a meat thermometer to ensure the internal temperature reaches a safe level.
Allow the cooked patties to rest for a few minutes before serving to retain juiciness.
Double the recipe and freeze uncooked patties for future quick and easy meals.
Experiment with different spices or herbs to customize the flavor to your liking.
Serve the Bolivian Asaditos with a squeeze of lime for an added tangy kick.