1 kg of cassava, grated
100 grams of grated coconut
1 stalk onion, thinly sliced
oil to taste
Grinded spices
5 cloves of garlic
1 tsp coriander
15 pieces of red pepper (for those who like spicy)
1 tablespoon of salt
½ tsp flavoring (optional)
How to make
Mix the grated cassava with herbs in puree, grated coconut, and green onions. Stir well. Prepare a non-stick frying pan, rub with oil.
Take enough dough, then flatten in the pan with 1 cm thick. fry over low heat until the bottom kecokeletan. Feedback, and cook again until all parts of the mature. Remove and serve in warm.
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