Ingredients

• 500 g Cassava (manioc), peeled and cut into pieces
• 200 g Coalho cheese (or halloumi), cut into 1 cm cubes
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 1/4 cup Fresh cilantro, chopped
• 1 cup Breadcrumbs
• 1 Egg, beaten
• to taste Vegetable oil, for frying
• to taste Salt and freshly ground black pepper
• 1 large Red bell pepper, for the dip
• 1 teaspoon Smoked paprika, for the dip
• 2 tablespoons Olive oil, for the dip
• 1 tablespoon Fresh lime juice, for the dip
• 1/2 teaspoon Salt, for the dip

Instructions

1. 1

   Boil the cassava in salted water until very tender, about 20-25 minutes. Drain and mash into a fine purée while still hot. Remove any tough fibers.

2. 2

   In a large bowl, combine the mashed cassava with the chopped onion, garlic, cilantro, salt, and pepper. Mix well.

3. 3

   Take a tablespoon of the cassava mixture, flatten it in the palm of your hand. Place a cube of coalho cheese in the center and close to form a ball or oval croquette, ensuring the cheese is completely sealed.

4. 4

   Dip each bolinho in the beaten egg, then roll in the breadcrumbs, pressing lightly to ensure good adhesion.

5. 5

   For the dip: Roast the red bell pepper (on the grill, over a flame, or in the oven) until the skin is charred. Place in a paper bag or covered bowl for 10 minutes, then peel and deseed. Blend the pepper flesh with smoked paprika, olive oil, lime juice, and salt until smooth.

6. 6

   Heat vegetable oil in a deep fryer or large pot over medium-high heat (about 170-180°C / 340-350°F).

7. 7

   Fry the bolinhos in batches for 3-5 minutes, or until golden brown and crispy. Drain on paper towels.

8. 8

   Serve the hot cassava fritters with the smoked bell pepper dip.