Filled Yucca (fritters)-Carimanolas

This is a recipe is from a Panamanian Cookbook called Cocina Panameña, available in bookstores and libraries in Panama, distributed by Distribuidora Lewis. Email distributor at : dlsa@lewiserv.com. ****************************************************** This dish makes an excellent snack. In my home we eat this often for breakfast - Vicente Guzmán   Ingredients: -3 lb. yucca (cassava) -3 tbs. oil -1 tbs. salt   Filling: -¼ cup oil -1/2 cup finely chopped onion -2 finely chopped garlic cloves -1 finely chopped peppers -1/2 tsp finely chopped hot pepper (ají chombo) -1/4 tsp. ground cummin -1 lb. ground beef -2 tbs tomato paste -1 tsp salt    

Preparation:

Peel yucca, cut in to pieces and cook in water until slightly soft. (It should not be overcooked). Grind while warm and knead same with salt and oil until batter is soft but firm. Heat the  oil and fry the onion, garlic and peppers. Add the hot pepper, cummin and meat and mix with fork until the meat is loosened. Add the tomato paste and salt, and remove from stove. Form balls with the yucca, flatten it, add one tablespoon of the filling and close it giving it an elongated form. Heat the oil, fry the carimañolas (fritters) until brown, remove from oil and drain excess oil by placing them over paper towel.