Lampreado
Lampreado, aka payagua mascada, are fried patties consisting of ground beef, mashed cassava, and lots of green onions. The ingredients are turned into a dough, formed into patties, dredged in flour, then fried until golden brown. The lampreado can be served as an appetizer or as a main course with a salad.
Prep Time45 minutes mins
Cook Time8 minutes mins
Course: Appetizer, Main Course
Cuisine: Paraguayan
Keyword: appetizer, Beef, Latin American, main course, Paraguayan
Author: Alex Gorgos
- 1 lb ground beef
- 2 lbs cassava
- 3 garlic cloves chopped
- 6 green onions chopped
- 1/2 cup beef stock
- 1 tbsp salt
- 1 tsp ground cumin
- 2 tbsp cornstarch
- flour
- vegetable oil for frying
Bring a pot of salted water to a boil. Boil the cassava for 30 minutes. Drain and let cool.
Heat up 2 tbsp oil cooking oil in a sauté pan over medium high heat. Sauté the green onions and garlic for 2 minutes.
Add in the ground beef. Brown for 8 minutes. Drain any excess grease.
Add in the beef stock and simmer until evaporated. Let cool.
Using a potato masher or ricer, mash the cassava until smooth. Stir in the ground beef mix, cumin, salt, and the cornstarch until a dough forms.
Roll the dough into golf ball sized balls.
Flatten each ball into a 1/2” thick patty.
Dredge each patty in flour.
Heat up 1/2” deep of cooking oil in a large sauté pan over medium high heat. Cook the lampreado in batches, making sure to not overcrowd the pan.
Fry for 3-4 minutes a side until golden brown.
Drain the grease from the lampreado on a rack.