Payagua Mascada (Lampreado)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
8 people
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Course
Main Course, Appetizer
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Cuisine
South American, Paraguayan
Payagua Mascada (Lampreado)
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Payaguá mascada is a delicious traditional deep-fried Paraguayan cassava patty, that is prepared with minced meat and scallions.
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Ingredients
- 1 lb ground beef
- 2 lb cassava
- 2 cloves garlic
- 5 scallions
- 6 tablespoons vegetable oil
- 1 cube vegetable bouillon (or beef bouillon), diluted in ½ cup/100ml of boiling water
- 1 tablespoon coarse salt
- 1 tablespoon fine salt
- ½ teaspoon cumin
- 6 tablespoons cornstarch (or flour)
- flour
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil and sauté 1 scallion and 1 garlic clove, both chopped, over medium heat.
- Add the meat and mix well.
- Add the diluted bouillon cube, mix well and cook the meat for 20 minutes, stirring regularly until the sauce is reduced. If necessary, increase the heat at the end of cooking to reduce the sauce completely. Set aside.
- In another skillet, heat remaining 4 tablespoons of vegetable oil and fry remaining chopped scallion and garlic over medium-high heat for 3 minutes without burning and stirring regularly. Drain and reserve.
- Peel the cassava and cut it into pieces.
- Boil in a large pot with salted water for 30 minutes or until tender.
- Drain well and purée.
- Mix the fried meat, mashed cassava, scallion and garlic, salt, cumin and 2 tablespoons cornstarch (or flour).
- Mix well until everything is combined.
- Moisten hands and form balls. Flatten them into small patties of about ½ inch thick and 2 to 3 inches (5-8cm) in diameter.
- Coat all the payaguás with the remaining starch (or flour).
- Heat a large bath of cooking oil in a frying pan and fry all the payaguás on both sides.
- Drain on paper towels and serve hot.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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