Panamanian Carimanola Beef Croquettes

Ingredients

• 1 lb ground beef
• 2 lb yuca, peeled and cut into chunks
• 1 large egg
• 3 cups neutral oil, for frying, plus 2 tbsp
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, finely diced
• 2 ripe tomatoes, diced, plus 1 tbsp tomato paste
• 1 tsp ground cumin and 1 tsp dried oregano
• 1 tbsp aji or hot sauce
• 2 limes, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Peel the yuca thickly, taking off the bark and the pink layer beneath, and cut out the woody core running down the centre. Yuca must always be peeled and cooked through.
2. Boil it in well-salted water for 25 to 30 minutes, until completely soft and falling apart at the edges. Undercooked yuca will not mash into a workable dough.
3. Drain, and while it is still hot, mash or pass it through a ricer with 1 teaspoon salt until absolutely smooth. It stiffens and turns rubbery as it cools, so work fast.
4. Knead in the egg while the mash is still warm, then cover and let it cool to room temperature.
5. Meanwhile heat the 2 tablespoons of oil in a skillet and brown the beef for 6 minutes, then add the onion and pepper for 6 minutes, the garlic, cumin, and oregano for 30 seconds, the tomato paste for 2 minutes, and the tomatoes for 6 minutes, until thick and dry. Season with the aji and cool.
6. Take a golf-ball-sized piece of yuca dough, flatten it in your damp palm, put a spoonful of filling in the centre, and close the dough around it, shaping it into a torpedo with pointed ends.
7. Seal any cracks carefully with wet fingers. A crack will let oil in and the croquette will burst apart in the fryer.
8. Heat the frying oil to 350F (175C) and fry in batches for 4 to 5 minutes, turning, until deep golden and crisp. Drain on a rack and serve with the herbs and lime wedges.

Allergen note: Contains egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.