Cassava Leaf Patties with Peanut and Pumpkin Seeds
These soft, savory patties are made from well-cooked cassava leaves bound with peanut paste and crushed pumpkin seeds. They are shaped after the mixture thickens, then steamed until firm, making them a filling dish with a nutty, leafy flavor.
Prep
30m
Cook
55m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gCassava Leaf (finely chopped or commercially prepared frozen)
- 160gPeanut Paste
- 60gPumpkin Seeds (crushed)
- 50mlPalm Oil
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 40gCelery (finely chopped)
- 20gChive (finely chopped)
- 15gFresh Parsley (finely chopped)
- 8gCayenne Chili (finely chopped)
- 9gSalt
- 650mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the cassava leaf and water. Bring to a vigorous boil and cook uncovered for 10 minutes.
- 03
Reduce to a steady simmer and cook partially covered until the leaves are fully tender.
- 04
Mix the peanut paste with hot liquid from the pot, then stir it back in until smooth.
- 05
Add the pumpkin seeds, celery, chive, fresh parsley, cayenne chili, and salt. Cook until very thick and able to hold its shape.
- 06
Cool until safe to handle, then shape into compact patties.
- 07
Arrange the patties in a steamer and steam at 100°C (212°F) until firm and hot through.
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