Cassava balls

This snack is very easy to prepare and is perfect for breakfast, tea or to pack for school lunch boxes. If you are packing cassava balls for school children, make them reasonably big, so that they are filling. Remember to include a piece of fresh fruit in the lunch box.

1 large piece of cassava 1-2 eggs
2 medium-size onions dried breadcrumbs
1 small bunch fresh coriander oil for deep frying
Salt to taste

1. Peel, wash and cut the cassava into small pieces. Put the cassava in a saucepan with enough water to just cover it, add a teaspoonful of salt and boil on medium heat until the cassava is tender.
2. Finely grate the onions, finely chop the coriander leaves. Lightly beat the eggs and add a pinch of salt.
3. Drain the cassava once it is cooked, but save some of the cooking liquid.
4. Sprinkle over the onions and coriander and mix well. Mash the cassava while it is still hot, adding a little of the cooking liquid if it is too dry. The mashed cassava should be soft but firm.
5. After it is cool enough to handle, shape it into balls with your hands.
6. Put the beaten eggs in a bowl and the breadcrumbs on a large plate. Roll the cassava balls first in the egg and then in the breadcrumbs, making sure they are well covered.
7. Deep fry in hot oil until golden brown.
8. Drain and serve.