Baked Bollitos de Yuca (Cassava and Cheese Balls) Recipe
Baked Bollitos de Yuca (Cassava and Cheese Balls) Recipe: a great option to dazzle your guests with this combination of soft, buttery yuca and melted cheese.
Keyword baked, bolas de pescado, bolitas, fish balls, lighter, yuca
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Servings 24balls (aprox)
Author Clara Gonzalez
2lb[0.9 kg] of yuca(cassava)
1 1/2teaspoonof salt
1tablespoonof chopped parsley
2teaspoonsof garlic powder(optional)
3tablespoonsof vegetable oil(canola or corn) to cover your hands
1/4lb[0.22 kg](about 1 cup) of diced Arla Dofino Gouda Cheese
Peel the yuca and cut into 1 1/2" [3.8 cm]-thick pieces
Place in a deep pot, pour in 2 qt [2 lt] of water, add the salt and boil over medium heat until it is very tender (10-15 mins).
Remove the yuca from the water, remove the central nerve (careful not to burn your fingers) and mash until there are no lumps. Mix in egg yolk, butter, parsley and garlic powder.
Let the mixture cool to room temperature, it should be firmer then.
Cover your hands with oil to prevent the yuca mixture from sticking to them. Place 1.5 teaspoon of the mixture on the palm of your hand and flatten.
Put a cheese cube in the center and wrap the yuca mash around it making sure the cheese is not poking through the yuca. Freeze for an hour.
Heat oven to the maximum temperature it can reach, if your oven has a broiler function, it's better to use that.
Place the balls on a mini-muffin tray, or mini paper cups (see notes).
Bake the balls until they turn a light golden color.
Let it cool for a few minutes before serving.
Some of the balls will inevitably leak cheese, they stand a much better chance if baked in a mini-muffin mold, or mini-paper cups. Most will come out OK if you make sure that the cheese is completely surrounded with yuca.