A Colombian street food, carimañolas are made by mashing boiled yuca root, stuffing it with a beef mince filling, shaping it into torpedo forms, and air-frying until golden. They contain no dairy and are just as good cold from a picnic basket.
Boil the peeled yuca root in plenty of water for 20 minutes until soft, drain, remove the fibrous core, and mash while still hot.
Sauté the onion and garlic in oil, add the beef mince, season with salt and pepper, and cook until browned.
Knead the beaten egg into the mashed yuca, flatten a portion in your palm, place the meat filling in the center, and seal into a torpedo shape.
Lightly oil the shaped carimañolas and arrange them in the air fryer basket, cooking at 200°C for 8-10 minutes, turning halfway, until golden. Without an air fryer, cook for the same time in a preheated oven.
When boiling the yuca, be sure to remove the tough fibrous core running through the center; left in, it leaves hard bits in the mashed dough. Allergens: contains egg.
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