Beef and Cassava Patties (Paraguayan Payagua Mescada)

Paraguayan tortillas called Payagua mescada is a hearty deep fried fritter that is often served as a meal by itself. It is believed that it originated after the triple alliance war back in the late 1800’s. Food was scarce and so one-dish hearty meals became popular. Although this is called a tortilla, it is not what most people consider a tortilla. It is more like the Spanish tortilla which makes sense since Paraguay gained independence from Spain in 1811. Paraguayan tortillas are also called lampreado or lambreado. Mandioca is what yuca or cassava is called in Paraguay. It is a staple ingredient as it is indigenous there. Mandioca is served with literally every meal in one form or another. It is considered a resistant starch, it is filling and is used the same way potatoes are in many other countries in the world.

1 lb ground beef
2 lbs cassava
1 small onion, chopped finely
1 clove garlic, minced
1 Tbsp. sea salt
¼ tsp. cumin, ground
2 Tbsp. cornstarch

Peel cassava, and boil in salted water until tender about 20 minutes

Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5-10 minutes.

Drain the cassava and mash into a purée. Add the mashed cassava into the ground beef mixture. Add in the garlic, salt, cumin and cornstarch and mix well.

With wet hands form little patties, the size of small hamburgers.

Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well.

Remove from oil and place on a paper towel to remove any excess oil.

Serve warm.

Makes 8 servings.