Can I make this dish ahead of time?

Yes, you can prepare the cassava dough and stuff the enyucados in advance. Store them in an airtight container in the fridge for up to 24 hours before frying. You can also freeze them and fry directly from frozen—just add a few extra minutes to the cooking time.

Can I bake the enyucados instead of frying them?

Yes, although frying gives them a crispier texture, you can bake them at 375°F (190°C) for about 25–30 minutes or until golden brown.

Is it possible to make the enyucados without eggs?

Yes. For an egg-free version, you can use a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water = 1 egg). This will help bind the dough.

What type of flour should I use?

All-purpose flour is used in the original recipe, but you can substitute it with gluten-free flour if needed. Cassava is naturally gluten-free, so using a gluten-free flour keeps the dish fully gluten-free.

Enyucados

Name: Enyucados
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 kilo cassava; 2 eggs; 4 tbsp flour; 1 cup grated Parmesan cheese

@cocinero44

Spanish Breakfast Snack Brunch Nut-Free Non-Vegetarian

A traditional Spanish omelette made with potatoes and onions.

Prep Time

15min

Cook Time

25min

Total Time

40min

Ingredients

4 Servings

(1 serving = one slice)

Main Ingredients

kilo cassava
1
eggs
2
flour
4tbsp
grated Parmesan cheese
1cup

How to make Enyucados

Preparation

Step 1
Peel the cassava and place it in a saucepan with water and salt. Cook until tender.
Step 2
Once cooked, mash the cassava into a smooth puree.
Step 3
Add the eggs, flour, and grated Parmesan cheese to the mashed cassava. Mix well until a soft, moldable paste forms.
Step 4
Take portions of the cassava paste and flatten slightly. Fill with your choice of stuffing:
Step 5
It can be with cheese and chopped jalapeño pepper, minced meat cooked with onions, sweet chili, minced garlic, and cilantro.
Step 6
Seal the edges to form a closed ball or patty shape.
Step 7
Fry the enyucados in plenty of hot oil until golden brown.
Step 8
Remove and place them on absorbent paper to drain excess oil.
Step 9
Serve hot, either on their own or with mayonnaise, ketchup, or a cold dipping sauce.

Nutrition (per serving)

Calories

107.5kcal (5.38%)

Protein

8.3g (16.5%)

Carbs

4.3g (1.58%)

Sugars

0.4g (0.72%)

Healthy Fat

1.9g

Unhealthy Fat

4.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Drain moisture well – After boiling, allow cassava to sit for a few minutes uncovered to evaporate excess moisture before mashing.
Seal the edges tightly – Press the edges well after filling to avoid the filling leaking during frying.

FAQS

Can I make this dish ahead of time?
Yes, you can prepare the cassava dough and stuff the enyucados in advance. Store them in an airtight container in the fridge for up to 24 hours before frying. You can also freeze them and fry directly from frozen—just add a few extra minutes to the cooking time.
Can I bake the enyucados instead of frying them?
Yes, although frying gives them a crispier texture, you can bake them at 375°F (190°C) for about 25–30 minutes or until golden brown.
Is it possible to make the enyucados without eggs?
Yes. For an egg-free version, you can use a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water = 1 egg). This will help bind the dough.
What type of flour should I use?
All-purpose flour is used in the original recipe, but you can substitute it with gluten-free flour if needed. Cassava is naturally gluten-free, so using a gluten-free flour keeps the dish fully gluten-free.

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@cocinero44

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