Of which 1.7 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Unsaturated fat (olive oil) · Vitamin B12 (nutritional yeast)
Allergens none
Taro pão de queijo (Brazilian cheese bread) balls
The lactose-free alternative to the Brazilian classic, made with taro and polvilho.
Ingredients
- 440 g (15½ oz) taro (inhame), cooked and well mashed — let it cool slightly before mixing
- 180 g (6½ oz) sweet cassava starch (polvilho doce)
- 120 g (4 oz) sour cassava starch (polvilho azedo)
- 67 ml (¼ cup) olive oil
- 1 tsp salt (6 g)
- 3 tbsp nutritional yeast, optional (15 g / ½ oz) — adds a cheesy touch
Method
- Preheat the oven to 200 °C (400 °F).
- In a bowl, mix the still-warm taro with the olive oil, salt and nutritional yeast.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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