Sancocho Croquettes with Coriander Ají Dip

Method

1. Peel the cassava and cut it into 5 cm pieces. Put the cassava, chicken and salt in a 18 cm pot and cover with cold water. Bring to the boil on high heat, then lower to medium heat and simmer for 22 min, until the cassava is soft enough to crush with a fork and the chicken is cooked through.

   Add in this stepCassava (yuca), fresh or frozen 300 gSalt (for the cooking water) 1 tspBoneless chicken thighs 150 g

   high heat→medium heat

2. Drain, pull out the tough core of the cassava and mash it while hot until smooth. Shred the chicken finely with a fork. Mix in the grated garlic, finely chopped onion, corn, cumin, half the chopped coriander and the salt. Spread the mixture on a plate and chill for 15 min so it firms up and is easier to shape.

   Add in this stepGarlic cloves 1Welsh onion or spring onions (mostly the white part) 1Sweetcorn kernels (drained if tinned) 60 gGround cumin ½ tspFresh coriander (cilantro) 7.5 gSalt 3 pinch

3. With lightly wet hands, divide the mixture into 8 pieces and shape them into 5 cm ovals. Coat in flour, then beaten egg, then panko, pressing the crumbs on firmly.

   Add in this stepPlain flour 3 tbspEggs 1Panko breadcrumbs 70 g

4. Make the dip: blend the yoghurt, the rest of the coriander, the seeded green chilli and a squeeze of lime with a blender or stick blender until smooth, and season with salt.

   Add in this stepGreek yoghurt 100 gFresh coriander (cilantro) 7.5 gGreen chilli 1Lime ¼

5. Pour at least 4 cm of frying oil into a deep pot (never more than a third full) and heat on medium heat to about 175 °C; a panko crumb should sizzle and float immediately. Gently lower in the croquettes and fry in 2 batch(es) for 3 min per batch, turning, until deep golden. Drain on a rack. The filling is already cooked, so you only need a crisp crust. Serve with the dip and the rest of the lime in wedges.

   Add in this stepVegetable oil for frying 1 LLime ¼

   medium heat