- Total Time:
- Recipe By:
- Ida Rodriguez
Peel malanga and yam. Set in cold water. Mix egg, cilantro, lemon juice and salt. Grate malanga and yam with large grater, should yield 2 cups. Combine with egg mixture and let stand 10 minutes. Heat 1 tablespoon each, butter and oil in large non-stick skillet. Stir malanga mixture. Pour 1/2-cup mixture into pan to make four-half cup mounds. Press into rounds. Fry on low heat until both sides are browned, about 5 minutes. Repeat making 4 more rounds. Serve at once.
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