- 1kg cassava
- 250gm sour cream
- 10gm chopped fresh dill
- 10gm chopped fresh parsley
- 1 lemon
- 50gm grated Manchego cheese
- oil for deep frying - canola or sunflower is recommended
Bring a large pot of lightly salted water to the boil.
Add the frozen cassava to the water (the cassava is normally only available for purchase frozen, if using fresh the method is still the same). Continue to boil until the cassava is tender and cooked through. When the cassava is cooked correctly you should be able to easily insert and remove a skewer or knife. The cassava may appear mushy and soft, this is fine as it will set and harden when it cools.
Once the cassava is cooked remove it from the water and allow it to cool at room temperature.
As soon as the cassava is cold enough to handle split in half through the centre. Remove the stringy core that you will expose.
Cut each half of the cassava into large chunky chips about 8cm-10cm long.
Deep fry the chips in clean hot oil at 175C until golden brown. Remove from the oil, drain to remove an excess oil and season lightly with salt and pepper.
Place the cassava chips into a serving bowl and sprinkle the manchego cheese over the top.
Serve the warm chips with a sour cream dip which is made by combining the sour cream, chopped parsley and chopped dill with the juice of one lemon.