Recipe by: Simone Lee

Source: Adapted from

Serves: 4 – 6


  • 1 kg peeled tapioca
  • 2 Tbsp parsley
  • 1 Tbsp butter
  • 1 Tbsp salt
  • 1 egg
  • Vegetable oil for frying


  • ½ kg shrimp
  • 2 Tbsp oil
  • 2 cloves garlic
  • A bunch of parsley
  • ½ onion
  • 1 tomato, cut in cubes


  • Boil cassava in salted water until tender, about 20 minutes.
  • Drain cassava and put into a medium-sized mixing bowl.
  • Mash well. Do not use a food processor as this turns it too gooey!
  • Add the egg, butter, parsley, salt. Stir well.
  • Clean the shrimps and cut thinly garlic, parsley, onion and tomato.
  • Heat the oil and add garlic, onion and tomato. Panfry for a minute.
  • Add salt, shrimp and parsley. Mix well and turn the heat off. Wait for it to cool for a while.
  • Make little croquettes with the dough and fill in with some of the shrimp.
  • Heat a large frying pan on medium-high heat with vegetable oil.
  • Fry on one side, checking to make sure you don’t burn the bottom. Once nicely browned and holding together, flip over and cook another 3 minutes on the other side.

Note: The same croquettes may be filled with cheese, ground beef, ground chicken, etc.

Download PDF version here: brazilian-bolinho-de-mandioca-recheado-simone-lee