Ingredients
The dough
- 2 lb 900 g yucca/cassava, peeled and cut
- 1 to 1 ½ teaspoon salt start with 1 tsp, adjust
- 2 to 3 egg whites
- 2 scoops unflavored collagen peptides optional, but great here
- 2 to 4 tablespoon nonfat plain Greek yogurt optional, only if dough feels dry
- Neutral oil for your hands and parchment (avocado oil or light olive oil works)
The Protein filling
- 1 tablespoon oil or use a spray
- 1 small onion finely chopped
- 1 bell pepper finely chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 lb lean ground turkey or chicken 95% lean is ideal
- 1 lb shrimp peeled and chopped
- ½ teaspoon oregano Dominicano if you have it
- Salt + pepper to taste
- Optional: 2 tablespoon nutritional yeast adds savory flavor
- Optional: 2 hard-boiled eggs finely chopped (stir in at the end)
- 2 to 3 tablespoon cilantro chopped
Instructions
Cook the yucca
- Boil the yucca in salted water until fork-tender.
- Drain well and let it steam dry for a minute or two.
- Remove any tough fiber/core if you see it.
- Mash while warm until smooth (a potato ricer makes it extra nice).
Make the dough
- Add salt, egg whites, and collagen (if using) to the mashed yucca.
- Knead until it forms a smooth dough.
- If it feels dry or crumbly, add Greek yogurt 1 tablespoon at a time.
- If it feels sticky (it will), lightly oil your hands and chill the dough 15 to 20 minutes.
Cook the filling
- Sauté onion and bell pepper until soft. Add garlic and tomato paste, cook 30 seconds.
- Add ground turkey/chicken and cook until browned.
- Add chopped shrimp and cook just until shrimp turns pink.
- Season with oregano, salt, pepper, and nutritional yeast (optional).
- Turn off heat, stir in cilantro.
- Let cool, then fold in chopped hard-boiled eggs (optional).
Assemble the catibias
- Line two sheets of parchment (or use a zip-top bag cut open).
- With oiled hands, roll dough into balls (golf-ball size).
- Flatten into a circle between parchment.
- Add 1 to 2 tablespoon filling, fold, and press edges to seal.
- Crimp with a fork. Keep covered while you work.
Nutrition
Serving: 4Ounces | Calories: 461kcal | Carbohydrates: 69g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 771mg | Potassium: 860mg | Fiber: 4g | Sugar: 5g | Vitamin A: 599IU | Vitamin C: 56mg | Calcium: 93mg | Iron: 2mg
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!