Crispy Baked Cassava Fries with a Zesty Avocado Lime dip

4 standard portions

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Ingredients

• 1 large avocado
• 3 garlic cloves (minced)
• ¼ cup chadon beni
• 3-4 tbsp olive oil
• 3-4 tbsp lime juice
• black pepper and pink salt to taste
• 1 lb cassava
• ½ tsp onion granules
• ½ tsp garlic granules
• ½ tsp pink salt
• 2½ tbsp creole seasoning
• 1 tsp paprika
• ¼ cup olive oil
• 1 tsp thyme
• 1 tsp parsley

Method

1. Preheat the oven to 180C/356F/gas mark 4.
2. Line and grease a baking tray with parchment paper.
3. Place the avocado in a mortar along with the chadon beni and the garlic cloves.
4. Use the pestle to breakdown the avocado and the other ingredients.
5. Add the olive oil and the lime juice using the pestle to breakdown the dip into a thinner consistency.
6. Add black pepper and pink salt to taste.
7. Cover with saran wrap/cling film and set aside.
8. Fill a large saucepan by 3/4 and add the garlic, onion granules and pink salt to some boiling water.
9. Add the cassava and parboil until the cassava is almost transculent and tendrer (DON'T make the cassava too soft or the fries will fall apart).
10. Drain off the water into a colander and immediately rinse the cassava with cold water to prevent further cooking.
11. Blot off the excess water with kitchen towel.
12. Cut the cassava into thin fries.
13. Place the fries in a secure zip lock bag and add the olive oil, paprika, thyme, parsley and the creole seasoning.
14. Zip the bag to secure it and shake the bag so the fries are completely coated with the seasoning.
15. Unzip the bag and transfer the fries to the baking tray.
16. Spread out the fries, being careful not to overcrowd.
17. Bake the fries for roughly 30 minutes or until the fries are crispy and golden.
18. Serve with the avocado dip.