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    "Home" » Snacks

    Cassava Egg Ball

    Published: Apr 1, 2013 · Modified: Mar 24, 2023 by Althea Brown · This post may contain affiliate links · 29 Comments

    Jump to Recipe Print Recipe

    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.

    Two cassava egg balls with mango sour on a brown wooden plate. One of the cassava egg balls in cut in half showing the round yolk
    Jump to:
    • Step by Step Video Tutorial:
    • Tips for making the perfect Egg Ball:
    • Best condiments for Cassava Egg Ball
    • Printable Recipe Card

    Step by Step Video Tutorial:

    Tips for making the perfect Egg Ball:

    Don't:

    1. 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
    2. 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:

    1. 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
    2. 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.

    Mango sour in a peach bowl
    Mango Sour

    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.

    Guyanese pepper sauce

    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.

    Two cassava egg balls with mango sour on a brown wooden plate. One of the cassava egg balls in cut in half showing the round yolk
    Cassava Egg Ball

    Printable Recipe Card

    Two cassava egg balls with mango sour on a brown wooden plate. One of the cassava egg balls in cut in half showing the round yolk

    Cassava Egg Ball

    This is a delicious croquette of hard boiled eggs wrapped in seasoned cassava (yuca) then deep fried until golden brown
    Print Recipe Pin Recipe

    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

      1. Watch the my step by step youtube video here. 
      2. I love to use an 8 minute boiled egg for cassava egg balls. This way they don't over cook when deep frying.
      Tried this recipe?Let us know how it was!
      « Guyanese Parsad
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      Reader Interactions

      Comments

      1. Debbie says

        February 14, 2014 at 10:19 pm

        Making this tomorrow! Thank you for sharing.

        Reply
        • Metemgee says

          February 23, 2014 at 12:26 am

          No prob. Hope it turned out great.

          Reply
      2. jasonbachoo says

        November 18, 2014 at 6:37 am

        thanks so much i love it when i visit guyana i buy trhast an love it

        Reply
      3. Andrea Raghunandan says

        March 11, 2015 at 1:04 pm

        Hi!!! do you think you could bake these instead of frying?

        Reply
        • Metemgee says

          March 17, 2015 at 1:00 pm

          Im sure you can. Give it a try and let me know how it comes out.

          Reply
        • Metemgee says

          April 07, 2015 at 5:29 pm

          Im sure you could. Let me know if you do and how they taste.

          Reply
      4. Rena Seecharran says

        May 13, 2015 at 9:22 am

        Do you have a recipe for Gulab Jamun (guyanese style)?

        Reply
        • Metemgee says

          May 20, 2015 at 12:41 pm

          I don't but inner gourmet (another Guyanese blog) has one.

          Reply
      5. paul says

        May 24, 2015 at 3:38 pm

        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

        Reply
        • Metemgee says

          May 28, 2015 at 8:15 pm

          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.

          Reply
        • Vis says

          January 24, 2022 at 9:40 am

          Allu bondi, It is common street food in India.

          Reply
      6. Melissa George says

        February 01, 2016 at 9:59 am

        Don't have egg...what can I us to replace the egg?

        Reply
        • Metemgee says

          February 26, 2016 at 10:25 am

          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.

          Reply
      7. Belinda says

        April 03, 2016 at 10:55 am

        Try seasoning the egg yolk taste even better

        Reply
      8. trisel says

        April 25, 2017 at 12:11 pm

        Do Hi you have a recipe for chicken foot band sour?

        Reply
        • trisel says

          April 25, 2017 at 12:13 pm

          Hi Sorry
          I meant to ask if you have a recipe for chicken foot and sour?

          Reply
          • Althea Brown says

            May 04, 2017 at 2:16 pm

            I do. Google metemgee chicken foot and metemgee mango sour.

            Reply
      9. Samantha says

        April 10, 2020 at 8:59 pm

        Love the images, i can tell it was delicious!!

        Reply
      10. Em MITch says

        April 16, 2020 at 2:40 pm

        This was so easy to follow and it came out great! Delicious and straightforward recipe

        Reply
        • Althea Brown says

          April 18, 2020 at 5:14 pm

          Thanks so much for trying the recipe and Sharing

          Reply
      11. Em MITch says

        April 16, 2020 at 2:42 pm

        My sons made it and it was delicious

        Reply
        • Althea Brown says

          April 18, 2020 at 5:13 pm

          Thank you for sharing and how amazing that you are teaching them to cook!

          Reply
      12. Pati says

        March 07, 2021 at 10:08 pm

        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.

        Reply
      13. BMo23 says

        December 18, 2021 at 8:24 pm

        Hi Althea, just wondering if we can use an air fryer for these egg balls instead of frying in oil. Any tips?

        Reply
      14. Vis says

        January 24, 2022 at 9:42 am

        Put the ball in the egg wash first then the flour. It will not have pieces of fried egg in your oil after frying,

        Reply

      Trackbacks

      1. Chicken Foot - Metemgee says:
        May 13, 2020 at 9:47 pm

        […] Egg Ball […]

        Reply
      2. Instant Pot Mango Sour - Metemgee says:
        May 14, 2020 at 5:31 am

        […] Cassava Egg Ball […]

        Reply
      3. Mango Sour - Metemgee says:
        May 19, 2020 at 4:52 pm

        […] the fridge. In Guyana we eat it with plantain chips (as pictured above), chicken foot, pholourie, egg ball and a host of other street food, school yard snacks. Now at home, here in the US I eat mine with […]

        Reply
      4. Egg Salad Stuffed Avocados - Metemgee says:
        June 11, 2020 at 10:42 am

        […] Cassava Egg Ball […]

        Reply

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      Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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