Crispy Cassava Cheese Cutlets Recipe

Crispy cassava cheese cutlets are a delicious homemade snack made with tender cassava, aromatic Sri Lankan spices, and a tasty cheddar cheese center. Each cutlet is coated in breadcrumbs and fried until golden and crunchy on the outside, with a soft cassava filling and melted cheese inside.

These homemade cassava cheese cutlets are perfect for afternoon tea, family gatherings, parties, or as a satisfying appetizer. If you enjoy crispy snacks with a cheesy center, this easy recipe is worth trying.

Why You’ll Love These Cassava Cheese Cutlets

• Crispy outside: A double coating of egg and breadcrumbs creates a crunchy golden crust.
• Cheesy center: Cheddar cheese adds a rich, savory flavor to every bite.
• Flavorful cassava filling: Onion, green chili, curry leaves, ginger, garlic, and spices make the filling delicious.
• Great for sharing: Serve these cutlets as a party snack, appetizer, or afternoon treat.
• Easy to customize: Adjust the spices and cheese quantity to suit your taste.

Ingredients for Cassava Cheese Cutlets

For the Cassava Filling

• 500 g cassava, peeled and cut into pieces
• 1 medium red onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon ginger powder
• 8–10 curry leaves, finely chopped
• ½ teaspoon mustard seeds
• ½ teaspoon chili flakes, or to taste
• ¼ teaspoon turmeric powder
• 1 small piece of pandan leaf, optional
• 1–2 tablespoons cooking oil
• Salt to taste
• 1–2 teaspoons lime juice, to taste

For the Cheese Center and Coating

• 100–150 g cheddar cheese, cut into small cubes
• 2 eggs, beaten
• 1–1½ cups breadcrumbs, approximately
• Cooking oil, for deep-frying

How to Make Crispy Cassava Cheese Cutlets

Step 1: Boil the Cassava

Peel the cassava, remove the tough central fiber, and cut it into manageable pieces. Boil in salted water until completely tender. Drain thoroughly and allow it to cool slightly.

Mash the cooked cassava until smooth, removing any remaining fibrous pieces. Let it cool enough to handle comfortably.

Step 2: Prepare the Spiced Mixture

Heat 1–2 tablespoons of oil in a pan over medium heat. Add the mustard seeds and allow them to pop.

Add the chopped red onion, green chilies, curry leaves, and optional pandan leaf. Cook until the onion softens and the mixture becomes fragrant.

Stir in the garlic powder, ginger powder, turmeric, chili flakes, and salt. Cook briefly, taking care not to burn the spices.

Step 3: Mix the Seasoning with the Cassava

Add the prepared seasoning to the mashed cassava. Mix thoroughly until the ingredients are evenly distributed.

Add lime juice to taste. Allow the mixture to cool completely before shaping the cutlets. If the mixture feels too soft, refrigerate it briefly to make shaping easier.

Step 4: Cut the Cheddar Cheese

Cut the cheddar cheese block into small cubes. Prepare approximately 12 cubes, adjusting the size according to how large you want each cutlet to be.

Cheddar cheese provides a rich, savory flavor and a soft, melty center when the cutlets are served hot.

Step 5: Shape the Cutlets

Take a portion of the cassava mixture and flatten it gently in your palm. Place one cheddar cheese cube in the center.

Carefully wrap the cassava mixture around the cheese, sealing it completely inside. Shape it into a ball or an oval cutlet.

Repeat with the remaining cassava mixture and cheddar cheese cubes. Make sure no cheese is exposed, as this can leak out during frying.

Step 6: Coat with Egg and Breadcrumbs

Place the beaten eggs in one bowl and the breadcrumbs in another.

Dip each cutlet into the beaten egg, then roll it in breadcrumbs until completely covered.

For an extra-crispy crust, repeat the egg and breadcrumb coating a second time. Place the coated cutlets on a plate or tray.

Step 7: Fry Until Golden and Crispy

Heat cooking oil in a deep pan to approximately 170–180°C (340–355°F).

Carefully add a few cutlets at a time, avoiding overcrowding. Fry until the coating becomes golden brown and crisp, turning as needed for even coloring.

Remove the cutlets with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.

Allow the cutlets to cool slightly before serving, as the cheddar cheese inside will be very hot.

Tips for the Best Cassava Cheese Cutlets

• Drain the cassava well: Excess water can make the mixture too soft to shape.
• Remove the fibrous center: This helps create a smoother cassava filling.
• Cool before shaping: Warm filling can be difficult to handle and may soften the breadcrumb coating.
• Seal the cheddar inside: Close any cracks to help prevent cheese from leaking during frying.
• Use medium-hot oil: Oil that is too hot can brown the coating before the center is heated through.
• Fry in batches: Leaving space between cutlets helps maintain the oil temperature.
• Chill if necessary: If the shaped cutlets are fragile, refrigerate them for 15–20 minutes before coating or frying.

Variations You Can Try

Make Them Spicier

Add extra green chili or chili flakes to the cassava mixture if you enjoy a stronger spicy flavor.

Add More Herbs

Finely chopped coriander leaves can be added to the filling for a fresh herbal note.

Try Different Shapes

Shape the mixture into small balls, round patties, or oval cutlets. Smaller portions are especially convenient for party platters.

Prepare Them Ahead

Shape the cutlets in advance and refrigerate them until ready to coat and fry. For the best texture, fry them shortly before serving.

What to Serve with Cassava Cheese Cutlets

Serve these crispy cutlets hot with tomato sauce, chili sauce, or your favorite dipping sauce. They also pair well with a cup of tea and other homemade snacks.

Frequently Asked Questions

What cheese is best for cassava cheese cutlets?

Cheddar cheese is used in this version of the recipe. Cut it into small cubes and seal each cube inside the cassava mixture before coating and frying.

Why are my cassava cutlets falling apart?

The cassava may contain too much moisture, or the filling may not be sealed firmly around the cheese. Drain the cassava well, let the mixture cool, and refrigerate the shaped cutlets briefly if needed.

How do I stop the cheese from leaking out?

Make sure each cheddar cube is fully enclosed in cassava mixture. Avoid cracks, coat the cutlets evenly, and fry them in oil that is hot enough to crisp the coating without burning it.

Can I make cassava cheese cutlets ahead of time?

Yes. Shape the cutlets and refrigerate them until you’re ready to coat and fry them. You can also coat them in advance and keep them chilled briefly before cooking.

How should I store leftover cutlets?

Refrigerate leftovers in an airtight container within two hours of cooking and use within 3–4 days. Reheat in an oven or air fryer until hot throughout to help restore the crispy coating.

Can I freeze cassava cheese cutlets?

You can freeze the shaped cutlets before frying. Arrange them in a single layer until firm, then transfer them to a freezer-safe container. Cook from frozen carefully, allowing extra time for the center to heat through.

Final Thoughts

These crispy cassava cheese cutlets combine a flavorful cassava filling with a rich cheddar cheese center and a crunchy breadcrumb coating. With a few simple ingredients and easy preparation steps, they’re a delicious option for tea time, parties, or whenever you want a homemade savory snack.

Try this cassava cheese cutlets recipe and serve the cutlets hot for the best crispy texture and cheesy center.

Explore More Recipes

Looking for more delicious homemade food ideas? Try these reader-friendly recipes from DishCrave:

• Sri Lankan Mutton Curry with Coconut Milk – Enjoy a flavorful Sri Lankan curry made with tender mutton and creamy coconut milk.
• Sri Lankan Sweet Potato Roti – Discover a soft and savory homemade roti that’s perfect for breakfast or a snack.
• Explore More Recipes – Browse our collection of delicious recipes for everyday cooking, snacks, desserts, and more.

🖨 Print Recipe Card