Creole cassava balls and fish cakes with tomato rougail

Ingredients for 4 servings:

• 3 garlic cloves
• 1 piece(s) ginger root
• 2 onions, finely chopped
• 500 g tomatoes
• 1 bunch of parsley
• 1 tsp turmeric
• 1 tsp thyme
• Oil for frying
• Water as needed
• salt and pepper
• 500 g cassava
• ½ onion(s), finely chopped
• 1 garlic clove(s)
• 1 small piece(s) of ginger root
• 1 tbsp parsley, chopped
• ½ tsp thyme
• 1 egg(s)
• 125 ml milk
• 1 small piece(s) of butter
• salt and pepper
• e.g. breadcrumbs
• Oil for frying
• 500 g fish fillet(s)
• 1 onion(s), finely chopped
• 2 bunch parsley, chopped
• 2 tsp thyme
• 1 garlic clove(s)
• 1 egg(s)
• 100 g breadcrumbs
• chili
• salt and pepper
• Oil for frying
• Lime slice(s)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Cassava balls and fish cakes with tomato sauce, cuisine of the islands of the Indian Ocean

Rougail is a tomato and garlic sauce that serves as the basic recipe for various variations. Here, it remains pure as a side dish for the balls and meatballs. Wash the tomatoes, score them, and blanch them in hot water so the skin can be easily removed. Remove the seeds and puree the tomato flesh. Crush the garlic and ginger in a mortar with a little salt. Heat the oil in a small saucepan and sauté the chopped onion. Add the garlic and ginger paste and turmeric and heat briefly. Then add the tomato puree and simmer for a few minutes, stirring. Stir in the parsley and season with salt and pepper. If the sauce is too thick, add a little water. Set the pan aside and keep warm. For the cassava balls, peel the cassava and cook in lightly salted water for about 20 minutes, until tender. Crush the ginger and garlic with a little salt in a mortar and pestle. Whisk the egg in a cup. Once cooked, remove the stalk from the middle of the cassava. Puree the cassava flesh. Add all the other ingredients, except the oil, to the cassava and knead together. If the batter is too thick and tough, add a little more milk. If the batter is too thin, mix in some breadcrumbs until it reaches the right consistency. With wet hands, form the batter into balls and fry them in a pan with hot oil until golden brown. To make the fish cakes, cut the fish fillets into large pieces and mix them with the onion, parsley, salt, pepper, chili, thyme, and garlic in a food processor. Whisk one egg in a cup and mix it into the batter along with half of the breadcrumbs, then knead. The batter will have a slight greenish hue; this will disappear slightly during frying. Form the batter into meatballs and coat them in the remaining breadcrumbs. Fry the meatballs in a pan with hot oil until crispy. Arrange the meatballs, meatballs, and rougail on plates and garnish with lime slices.