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The story

Today it’s time to share some really good recipes from the hamburger restaurant Blackitchen!

Blackitchen is located in Natal, which has a population of 860 000, and since I prefer smaller cities with beaches, I decided to only stay for two days to shoot this episode with Marcos.

It was Humberto, from the last episode, that recommended Blackitchen to me, so I hopped on a bus and slept for a bumpy two-hour busride from Pipa to Natal.


About the food

Marcos cooked me a lot of things. He made me this vegan burger, and also these amazing small balls that are crispy on the outside and soft and cheesy on the inside – they are called mandioca balls. They are filled with mashed mandioca, cheese and some herbs and they are just too good.

To go with the mandioca balls he served two kinds of mayonnaise, one of them is my absolute new favorite! Marcos calls it Rose mayonnaise and you will find the recipe for this one further down this site. Everything with it is perfect, it’s just too delicious. From now on I’m going to add this sauce to everything (and hope not to get fat).

When you dip the mandioca balls in this mayo you are in heaven. Just saying: good luck not eating all of them at the same time.  It’s not healthy at all, but who cares when you can take your tastebuds for a spin!


Next link in the chain

Next, I will be going to another restaurant, this one is placed in Maceió, which is a city that is an 8 hour drive further south in Brazil. It’s a vegan restaurant and is partly owned by a girl named Jaque and her boyfriend Lucas. I am invited to stay in their home during my week there and I’m so looking forward to it!

The recipe (Mandioca balls and the best mayonnaise ever)



Deep-fried mandioca balls:
1 kg mandioca
1 g salt
50 g butter, melted
70 g cheese, grated
100 g wheat flour
40 g coriander
5 pieces of spring onions
Panko bread crumbs
Oil to deep-fry in

Mayonnaise, the base:
2 egg yolks
15 g dijon mustard (about same amount as two egg yolks)
2 pinches of salt
1 liter neutral oil, ie rape seed oil or corn oil

Rose mayonnaise:
250 g of the mayo base
100 g ketchup
50 g sweet chili sauce
1 tsp sriracha sauce
5 pieces of spring onions

Beetroot mayonnaise:
250 g of the mayo base
1 big raw (100-150 g) beetroot

How to


Mandioca balls and the best mayonnaise ever

Deep-fried mandioca balls:
Peel the mandioca, cut it into smaller pieces and cook it until it’s soft and falls apart in the pot. Mash the mandioca. Add salt, butter, cheese, wheat flour, coriander and finely chopped spring onions. Shape into balls (3-4cm in diameter) and roll them in bread crumbs. Fry in oil until golden brown.

If you have made too many mandioca balls, you can store them in the freezer. When you get cravings again, take them out of the freezer and let them defrost at room temperature. Make sure that they defrost completely, they have a creamier consistency if you allow them to fully defrost before frying them.

Mayonnaise, the base:
Mix the eggyolks with the mustard and the salt. Add drops of oil, a little at a time, while whisking.

To reduce the risk of the mayonnaise curdling, place all ingredients in the fridge beforehand, so that they are all the same temperature. The sauce is best served cool as well, you will kill two birds with one stone!

Rose mayonnaise (the best mayonnaise ever):
Mix the mayo base with the remaining ingredients. Let sit for a while and allow the flavors to blend. The longer you let the sauce sit, the better it will taste!

Beetroot mayonnaise:
Peel the beetroot. Grate the beetroot using a shredder and then place in a blender. Blend until smooth; the smoother consistency the smoother the mayonnaise will be. Squeeze and remove the liquid – only use the beetroot for the mayonnaise, if you use the water from the beetroot the mayonnaise will be too lose in its consistency. Mix the squeezed beetroot with the mayonnaise base. Done!

Svenskt recept / swedish recipe (Mandiokabollar och den bästa majonäsen av dem alla)


Friterade mandiokabollar:
1 kg mandioka
1 g salt
50 g smör, smält
70 g ost, riven
100 g vetemjöl
40 g koriander
5 st salladslökar
Olja att fritera i

Majonäs, basen:
2 äggulor
15 g dijonsenap (ca lika stor mängd som två äggulor)
2 krm salt
1 liter neutral olja, tex rapsolja eller majsolja

250 g av majonäsbasen
100 g ketchup
50 g sweet chili sås
1 tsk srirachasås
5 st salladslökar, finhackade

250 g av majonäsbasen
1 stor rå (100-150 gram) rödbeta

Så här gör du


Mandiokabollar och den bästa majonäsen av dem alla

Friterade mandiokabollar:
Skala mandiokan, skär den i mindre bitar och koka den mjuk tills den faller isär i grytan. Mosa mandiokan. Addera salt, smör, ost, vetemjöl, koriander och finhackad salladslök. Forma till små bollar (3-4 cm i diameter) och rulla dem i pankoströbröd. Fritera i olja tills de är gyllenbruna.

Det går bra att frysa bollarna innan tillagning. Vid tillagning: Ta ut dem från frysen och låt dem tina helt i rumstemperatur och fritera dem sedan. De får en krämigare konsistens om du låter dem tina ordentligt innan du tillagar dem.

Majonäs, basen:
Blanda äggulorna med senap och salt. Tillsätt olja droppvis under konstant vispning.

För att minska risken att såses skär sig kan du ställa in alla ingredienser i kylen så att de har samma temperatur. Såsen är också godast kylskåpskall, så på detta viset slår du två flugor i en smäll.

Rosemajonäs (den bästa majonäsen av dem alla):
Blanda majonäsbasen med övriga ingredienser. Majonäsen smakar bättre ju längre den får stå och dra sig.

Skär bort skalet på rödbetan, riv rödbetan på ett rivjärn och lägg det i en mixer. Mixa slät – ju slätare rödbetan mixas desto slätare blir majonäsen. Pressa ur all saft och använd enbart rödbetan. Blanda den urpressade rödbetan med majonäsbasen. Klart!

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂



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