Description
Delicious Caribbean Yucca Cakes with a zesty garlic-lime mojo, perfect for any occasion.
Ingredients
Scale
- 2 pounds fresh yuca (cassava), peeled, chopped into chunks, and core removed
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 egg, beaten
- 1/4 cup all-purpose flour (plus more if needed for binding)
- Vegetable oil, for shallow frying
- 3 tablespoons olive oil
- 4 garlic cloves, finely minced
- Juice of 1 lime
- 1 tablespoon white vinegar
- 1/4 teaspoon cumin
- Salt, to taste
Instructions
- Boil the yuca: Place the chopped yuca in a large pot, cover with water, and add a pinch of salt. Boil until tender, about 20-30 minutes.
- Mash it: Drain the yuca and allow it to cool slightly. Then, mash it until smooth.
- Mix the cake base: In a large bowl, combine the mashed yuca, minced garlic, red onion, cilantro, salt, black pepper, smoked paprika, beaten egg, and flour. Mix until well combined. If the mixture seems too wet, add a bit more flour until you can mold it into cakes.
- Form the cakes: Shape the mixture into small patties about 1/2 inch thick.
- Fry the cakes: In a skillet, heat vegetable oil over medium heat. Fry the cakes in batches for 3-4 minutes on each side or until golden brown and crispy.
- Make the mojo: Meanwhile, in a small bowl, combine olive oil, minced garlic, lime juice, white vinegar, cumin, and salt. Mix well.
- Serve: Plate your yucca cakes and drizzle generously with the garlic-lime mojo.
Notes
Store cooled yucca cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg