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Cassava Balls

Cassava Balls are small fried balls made from grated cassava, onion, herbs, egg, and oil.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Cassava and onion share more aroma than cooks usually use. They rank in the top 10% of all ingredient pairs, and cooks put them together in 53 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Cassava Balls

Ingredients

Directions

Prepare the mixture

  1. Mix grated cassava, onion, and herbs together.

  2. Lightly beat the egg.

  3. Add the egg to the cassava mixture and mix well to form a smooth mixture.

Shape and fry

  1. Form the mixture into small balls.

  2. Lightly fry the cassava balls in cooking oil until golden brown.

Nutrition, whole recipe (rough)

241Calories
8 gProtein
19 gFat
11 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Cassavanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cassava + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together53 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Cassava + eggtop 33% of all pairs
    Smell alikemoderate
    Cooked together26 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Onion + eggtop 34% of all pairs
    Smell alikelow
    Cooked together23,333 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Onion and egg barely smell alike, yet cooks put them together in 23,333 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated cassava
Forms the bulk of the ball and gives it a starchy, binding body when cooked.
Egg
Binds the mixture together so the balls hold their shape during frying.
Cooking oil
Conducts heat for frying and browns the outside to a golden crust.

The step that matters

Frying the cassava balls. The oil must be hot enough to brown the outside quickly. If it is too cool, the balls absorb excess oil and turn greasy before the centre cooks through.

Swap the onion

How well each one fits the dish's main ingredients (cassava, egg):

  1. Sweet potatofits better
  2. Kalefits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against cassava, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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