Ingredients
1 lb cassava, peeled, rinsed and ground very finely
2 eggs, beaten
1 tsp baking powder
3 oz cheese, hard or soft, grated
1⁄4 tsp salt
vegetable oil, (for frying)
1⁄2 lb panela, whole, broken into pieces, or ground
1 cup water
2 cinnamon sticks
3 whole cloves
Preparation
Pour the panela into a large saucepan. Add the water and spices.
Simmer over medium heat until the panela is completely dissolved.
Mix and boil over low heat, stirring frequently for about 10 to 15 minutes, until the honey thickens enough to leave the spoon covered with a light layer. Set aside.
Mix all the ingredients to form a soft dough. Shape the nuégados like a small tortilla.
Heat a large pot with oil and deep-fry the nuégados until they are golden brown.
Serve the nuégados drizzled with panela honey.
