To start, place the cubes of cassava into a large pot. Cover it with water and add some salt too.

Bring the water to a boil. Once boiling, lower the heat and allow the cassava to cook for about 15-20 minutes, or until it's fork tender.

After the cassava is completely cooked, add it to a large bowl and add two Tbsp butter and mash it. You can use a fork, potato masher, and even a food processor.

When you have a smooth fluffy mash, it's time to add the seasoning ingredients. That includes garlic, green onion, salt, cumin, and black pepper.

Mix the ingredients well until you have a uniform mash. Set it aside to cool for a while.

While your mash is cooling, boil the eggs for 7 minutes (hard-boiled eggs).

Then, strain them from the water and peel them under cold running water. Set them aside to cool as well.

Preheat your vegetable frying oil to 360ºF (180ºC).

Once your elements are cooled to a workable temperature, you can start assembling your balls.

Grab a generous amount of mashed cassava. Then, place a boiled egg inside.

Shape the mash around the egg until it is evenly and completely covered.

As you finish shaping the Guyanese egg ball, coat it in a layer of flour. Set it aside. Additionally, you can also coat it in beaten egg for more texture.

Repeat these steps until all of your eggs have been coated. Try to divide the mash into 7 portions to ensure you have enough for all of the eggs.

After you have made all of your egg balls, deep-fry them in your preheated oil. This will take about 3 to 4 minutes per side. Make sure that they are golden-brown and crisp.

Once they are completely fried, drain the excess oil on paper towel.

Serve the egg balls immediately with mango chutney or your favorite sauce.