Boil the Cassava (500 gram) until is very very soft, almost to the point of dissolving. This can take 20 to 25 or more depending on the cassava. Once boiled place in a bowl leave to cool down.
In the meantime, put the Pure Cane Sugar (1 cup) and Water (6 teaspoon) in a pot at medium temperature and leave to melt. Keep an eye because this will happen very quickly. Once the sugar is boiling remove from the heat and add the Heavy Cream (1 cup) mixing continuously. Add the Vanilla Extract (1 teaspoon) and Sea Salt (1 teaspoon) and mix well. Add the caramel sauce in a glass jar with lid.
Once the cassava is cold remove the central vein from each piece should it have it. Place a handful of cassava at the time into the food processor and blend until is come into a ball inside the processor. Repeat the process for all the cassava. With all cassava processed add the Feta Cheese (100 gram) and kneed until well combined. This is a very sticky dough.
Make all the balls (as big or small as you like) and deep fry them in the hot Vegetable Oil (to taste) until they are golden brown, approx 8 to 10 minutes. Once done, drizzle, smoother or dip them in the caramel sauce. Serve and enjoy!