Tapioca Balls with Lemon and Poppy Seed Sauce

Sauce

• 80 g olive oil
• 30 g Dijon mustard
• 10 g agave syrup
• 10 g poppy seeds
• 1 lemon, juice only

Tapioca Balls

• 150 g stale white bread, torn in pieces
• 10 g fresh parsley leaves
• 1000 g water
• 1 tsp fine sea salt
• 680 g cassava, cut in pieces (3 cm)
• 1 garlic clove
• 130 g onions, quartered
• 30 g oil (e.g. sunflower or groundnut), plus extra for frying
• 60 g plain flour
• 2 medium eggs, beaten