Paraguayan tortillas are a hearty fritter made with meat, yuca and onions. If you would like to make this Plant paradox friendly use grass fed beef, arrowroot starch instead of cornstarch and avocado oil for frying.
Peel cassava, and boil in salted water until tender about 20 minutes
Meanwhile, in a saucepan cook the ground beef and onion over medium heat until the meat is browned and onion is soft, about 5 to 10 minutes.
Drain the cassava and mash into a puree. Add the mashed cassava into the ground beef mixture. Add in the garlic, salt, cumin and cornstarch and mix well.
With wet hands form little patties, the size of small hamburgers.
Heat oil in a large skillet, over medium heat fry the tortillas until golden brown, flip over and fry on the other side until golden brown as well. Remove from oil and place on a paper towel to remove any excess oil.