Guyanese Cassava Egg Balls (Crispy Caribbean Snack)
These Guyanese cassava egg balls are hearty, crispy, and deeply satisfying. Hard-boiled eggs are wrapped in seasoned cassava mash and fried until golden, perfect for snacking or sharing at parties.
What Are Guyanese Cassava Egg Balls?
Cassava egg balls are a beloved Guyanese street food, similar to Scotch eggs but made with cassava mash. Usually made with hard-boiled eggs, though you can try a trick for softer centers.
Ingredients for Guyanese Cassava Egg Balls
For the Cassava Base: Cassava (fresh or frozen), boiled until tender, then mashed with salt, pepper, and garlic powder for savory flavor.
For the Eggs: Hard-boiled for a classic style or soft-boiled for a creamier center.
For Frying: Use neutral oil, such as vegetable or canola, for crisp, golden results.
Variations for Cassava Egg Balls
- Cheesy Twist: Mix shredded cheddar or mozzarella into the cassava mash.
- Spicy Heat: Add Scotch bonnet pepper or chili flakes to the mash.
- Mini Egg Balls: Use quail eggs for bite-sized party snacks.
Keesha’s Tips & Tricks
- Softer Eggs, If You Like: If you don’t love super hard-boiled eggs, boil them for just 4–5 minutes. They’ll stay a little softer after frying. Just be gentle when peeling.
- Prevent Cracks: Wet your hands lightly when wrapping eggs to stop cassava from sticking.
- Air Fryer Shortcut: For an easy shortcut, pop the egg balls into the air fryer at 360°F (180°C) for 6–8 minutes. Check them around 6 minutes for that crispy finish with a little less oil.
What to Serve with Cassava Egg Balls
- Hot Sauce: A good Caribbean-style hot sauce is perfect for a little extra heat.
- Salad: A crisp green salad beautifully balances out the richness of the egg balls.
- Fried Plantains: Sweet, caramelized plantains make a fun and tasty pairing.
How to Store Cassava Egg Balls
Cassava egg balls are best enjoyed fresh, but leftovers freeze well for up to one month. Re-fry straight from frozen to bring back that crispy texture.
FAQs about Cassava Egg Balls
More Delicious Recipes
If you enjoyed these Cassava Egg Balls, you’ll love my Pupusas, Nicaraguan Quesillo, and Birria Quesadillas, all perfect for sharing with family and friends!
Guyanese Cassava Egg Balls
Ingredients
- 2 pound cassava, peeled and cubed
- 2 tbsp Butter
- 1 large egg, beaten (optional for frying)
- 2 garlic cloves, minced
- 2 tbsp green onion finely chopped
- 1 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1 tsp cumin (optional)
- 7 large eggs
- 1 cup flour (cake or all-purpose)
- Vegetable oil, for deep frying
Instructions
Make the cassava mash
- 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.
Boil the eggs
- 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.
Assemble the Guyanese cassava egg balls
- 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.
