Cassava puffs

Directions

1. Boil the cassava, and while hot, crush until smooth.

2. Add lightly beaten egg, margarine, pepper, salt and baking powder. Mix thoroughly.

3. Form into small balls and coat with flour. Fry in hot oil until brown.

4. Drain and serve.

Note: The same method can be used for eddoes, tannias and hard yams. Chopped cooked meat, well seasoned, may be used as a stuffing before frying

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