Cassava Egg Ball is one of my favorite childhood snacks. I am so grateful that I can now share this with my children. A delicious creamy 8 minute egg, wrapped in cassava and deep fried, who can say no to that. I make my cassava egg balls gluten free by using cassava flour instead of all purpose flour. I have a non celiac gluten sensitivity and so I avoid gluten in my diet as much as possible.
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Step by Step Video Tutorial:
Tips for making the perfect Egg Ball:
Don't:
- Don't over cook your eggs. Boil your eggs for 8 minutes for an almost hard boiled egg with a soft center. When you fry the egg ball, the egg will cook some more and it will be perfect. Most times the eggs yolks for egg balls have a green or grey ring, this is a natural reaction that happens when the egg yolks are over cooked
- Don't deep fry your egg balls so that they are completely submerged in the oil. The cassava will suck up all of the oil and become very soggy
Do:
- Make all the egg balls, then dip all of them in the flour, then egg and set aside before cooking. This way when you are ready to fry they get added to the oil at the same time. This helps for even cooking and makes the frying process manageable
- Crush your cassava by hand (with a fork or potato masher). I once added my cassava to my food processor and the starch activated and it became very gummy
Best condiments for Cassava Egg Ball
Mango Sour: This is the ultimate Guyanese condiment for snacks, especially street food. Stewed mangoes with aromatics, spices and a bit of heat. Get the recipe here.
Guyanese pepper sauce: This hot and spicy sauce adds a lot of heat and flavor to the cassava egg ball. Get the pepper sauce recipe here.
Saucy Lips Ghost Pepper Tamarind: I love Saucy Lips and the Ghost Pepper Tamarind is my favorite. Click my affiliate link here to check it out It tastes just like tamarind sour to me. Just add a pinch of roasted ground cumin (geera) and it is perfect. It works really well with any dish and I find myself pouring this over everything. I even added some to my pepper sauce. And most recently I added some to hot wings and it was delicious. This is not sponsored by the way (but I am an affiliate), I just really love sharing when I find new things, that I love. If you are in the US, try some today and enjoy some heat (from the ghost peppers) with a hint of tamarind flavor on all of your food.
Printable Recipe Card
Cassava Egg Ball
Ingredients
- 1 ½ lbs of cassava peeled and cut into 2 inch pieces or you can use frozen cassava
- Enough water for boiling the cassava
- 1 ½ teaspoons of salt
- 6 hard boiled eggs 8 minute eggs are perfect here
- 2 eggs uncooked, for the egg wash
- 1 cup of cassava flour can use All Purpose flour
- 1 teaspoon granulated garlic to season the flour
- 4 cloves of garlic grated
- 3 green onions thinly sliced
- 3-4 cups of oil suitable for frying sunflower, grapeseed, canola, peanut
Instructions
Cook the Cassava
Stove top:
- Place cassava in a small sauce pan, add 1 teaspoon of salt and cover with enough water for boiling
- Bring to a boil on high heat
- Continue to boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork, then remove from liquids and set aside
Instant Pot
- Place cassava, 3 cups of water and 1 teaspoon of salt in the instant pot
- Seal and pressure cook on high for 8 minutes
- Release the pressure and remove cassava from the liquid and set aside
Prepare the cassava
- Remove the "vein" (fibrous center of the cassava) from the cassava
- Then crush the cassava with a potato masher or fork until smooth and is lump free as possible
- Next add the grated garlic, a pinch of salt, pinch of black pepper and green onions to the crushed cassava
Form the Cassava balls
- Cover the palm of your hands with some cooking oil, then add about ½ cup of mashed and seasoned cassava to the center of your palm, roll the cassava into a ball, then flatten to form a disk
- Add a hard boiled egg to the center of the cassava disk then cover the egg completely with the cassava
- Continue steps 4 to 5 until all 6 eggs are covered with the cassava
- Next in a medium sized bowl whisk together the two uncooked eggs to make an egg wash
- Season the eggs with a pinch of salt and 1 teaspoon of granulated garlic
- Place the cassava flour or all purpose flour if you are using in a plate and set up a work station that allows you to coat the cassava balls in flour then in the egg wash before frying
Fry the cassava egg ball (shallow fry)
- When you are ready to cook the egg balls, bring 3-4 cups of oil up to temperature in a large frying pan or sauce pan suitable for frying on medium-high heat (aim for a temp of 350 °F)
- When oil is hot add the cassava egg balls and fry until golden brown, turning for even cooking. Note that the oil should come half way up the egg ball and not cover it completely.
- Remove from the oil and place on a plate or bowl lined with paper towel
- Let cool for about 5 minutes and then enjoy with some mango sour
Notes
- Watch the my step by step youtube video here.
- I love to use an 8 minute boiled egg for cassava egg balls. This way they don't over cook when deep frying.
Debbie says
Making this tomorrow! Thank you for sharing.
Metemgee says
No prob. Hope it turned out great.
jasonbachoo says
thanks so much i love it when i visit guyana i buy trhast an love it
Andrea Raghunandan says
Hi!!! do you think you could bake these instead of frying?
Metemgee says
Im sure you can. Give it a try and let me know how it comes out.
Metemgee says
Im sure you could. Let me know if you do and how they taste.
Rena Seecharran says
Do you have a recipe for Gulab Jamun (guyanese style)?
Metemgee says
I don't but inner gourmet (another Guyanese blog) has one.
paul says
I will have to try and make this. the hard part is wrapping the egg with the mixture
wow gal you're up on your history and culture. Most people dont know that this is just copy/ imitation of Scotch eggs. So Guyana has a lot of hidden British culture.
and most people dont know what Scotch eggs, including Americans/ Canadians and Caribbean people.
the only reason I know is because I quickly picked up some egg snack form a small market when I was late for a train when I was in England visiting years ago.
I never saw this as a kid in Guyana, we made the fried balls out of left over casssava from methem
did you make potato ball yet on your blog. I wonder if this is anyway related, as they dont make in in trinidad, and as far as I know haven't seen anything on the internet from it
the only thing I think that comes close to potato ball is aloo pie from trinidad, but I think that is a corruption of samosa
Metemgee says
Thank you for your kind words. I haven't made potato balls but it should be similar just sub cassava for potatoes and leave out the egg :-). I'm so behind on blogging. Sigh.
Melissa George says
Don't have egg...what can I us to replace the egg?
Metemgee says
You can make it without egg. Then it'll just be cassava ball. Or you can put a meat ball in there instead of the egg.
Belinda says
Try seasoning the egg yolk taste even better
trisel says
Do Hi you have a recipe for chicken foot band sour?
trisel says
Hi Sorry
I meant to ask if you have a recipe for chicken foot and sour?
Althea Brown says
I do. Google metemgee chicken foot and metemgee mango sour.
Samantha says
Love the images, i can tell it was delicious!!
Em MITch says
This was so easy to follow and it came out great! Delicious and straightforward recipe
Althea Brown says
Thanks so much for trying the recipe and Sharing
Em MITch says
My sons made it and it was delicious
Althea Brown says
Thank you for sharing and how amazing that you are teaching them to cook!
Pati says
I’ll use your tips next time. Maybe next time, the egg won’t slide out of the cassava ball, if I make the cassava disk thinker and do not don’t deep fry them. The toddler liked it, but aesthetically the egg balls were not pretty like your pictures.
BMo23 says
Hi Althea, just wondering if we can use an air fryer for these egg balls instead of frying in oil. Any tips?