Begin by removing the ends of the cassava then cut the remainder crosswise into manageable lengths approx. 15 cm long.
Peel the cassava pieces using a potato peeler. The skin is thick and tough so be prepared to put some elbow grease into the job! (Alternatively you can stand each piece on one cut end and start slicing the skin away with a sharp knife, rotating the piece as you peel away the skin until only the white flesh is left.)
Slice the pieces in half lengthways and ensure that you remove the fibrous, woody centre from each.
Grate the cassava into a large bowl and add the chopped onion, seasoning, chilli flakes and gram flour. Mix thoroughly.
Form fritters approx. 6 cm in diameter.
Heat some oil in a large frying pan then shallow fry the fritters on a low/medium heat, 5-8 minutes on one side then about 5 minutes on the other side, or until they are golden brown.
Depending on the size of the frying pan, you may need to cook the fritters in two or three batches so add a bit more oil to the pan before each new batch.
Transfer the fritters into a dish lined with kitchen paper, so that any excess oil is removed.
Enjoy as they are or with tomato salsa and fresh, mixed salad.