I have seen tapioca in the store very often. It can be of different sizes, and is mainly used for preparing a variety of desserts. I wanted to experiment and prepare  from it an savory dish with vegetables. I really liked the result. I will add only that I expected to put the dish in my son’s lunch box, so I was not very fond of spices here. The goal was simple – to get a nutritious dish, convenient in consumption and tasty in a cold mind. Well, and it suppose to have vegetables.

“Tapioca (manioc sago) is a granular, starchy product derived from the roots of manioc. A high-calorie and easily digestible food, widely used in tropical countries.” Wikipedia

Vegetable muffins from tapioca

Ingredients:

– 1/2 cup of pearl tapioca (large balls)
– 1 glass of water
– 2 carrots
– 1/2 onion
– 2 eggs
– 5 tbsp corn flour

Cooking method:

1. Pour the tapioca with cold water and set aside for 20 minutes for swelling. Then add more cold water, put on a fire and bring to a boil. Reduce the heat, and constantly stirring, cook until thick and until the tapioca becomes translucent. Cool down.
2. At this time, grate the carrots on a fine grater. Finely chop onion. Fry vegetables in vegetable oil until soft, adding a little water and salt.
3. Mix the vegetables with tapioca, add eggs and corn flour. Mix well.
4. Fry in a pan until golden brown on both sides.