Sonso de Yuca

Ingredients:

3 lb cassava
1 lb mozzarella (or similar cheese), grated
1 lb hard cheese (e.g. Edam or Gouda), grated
2 tablespoons butter
1½ tablespoon milk (warm)
1 egg , slightly beaten
Salt

Equipment:
Bamboo skewers (8 inches)
Grill

Directions:

Wash the cassava roots thoroughly and peel them, then cut into small cubes.
Rinse under cold water. Place the cassava in a saucepan and cover with cold water, then add salt and bring to a boil. Simmer for about 35 minutes.
Drain and purée cassava with a potato masher.
Mix the cassava and the grated cheeses and knead them by hand.
While kneading, add the butter, egg, and milk gradually. The cheeses are salty, so season lightly with salt.
Knead well until obtaining a homogeneous and slightly firm dough.
Divide the mixture in 8 to 10 balls.
Spread the balls of mashed cassava around half of each skewer, leaving a small empty space at the top of the skewer.
Place the skewers on a hot grill or griddle until the cassava is golden brown.
Once the sonsos de yuca are golden brown and hot, place them on a flat surface to let them cool slightly before eating.

I await your comments! Enjoy!