Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Yuca (cassava) peeled, grated 1 lb
- Onions, white peeled, grated 1 each
- Egg 1 each
- Salt & pepper to taste
- Filling 1 cup
- Oil for frying
Directions
Prepare filling of your choice.
Mix grated yuca, onion, egg, salt and pepper together in a bowl.
Place about 1/4 cup of the yuca mix in one hand. Form a depression with your thumb. Place around 1 T of filling in the depression and fold the yuca over to cover it. Form the yuca into an egg-shaped ball and squeeze out excess moisture. Set aside and repeat with the rest of the yuca and filling.
Heat 2-3 cups of oil in a skillet over medium-high heat. Add 3-4 muchines at a time and fry till golden brown and cooked through, about 3-5 minutes. Turn midway to brown both sides.
Remove to a paper towel-lined plate and serve hot.
Category:Ecuadorian Recipes
Category:Ecuadorian Appetizers