Caribbean yucca cakes are a celebration of texture and bold flavor—crunchy on the outside, creamy on the inside, and seasoned with a punchy garlic-lime mojo that brings every bite to life. These golden cakes are inspired by traditional latin recipes that use yuca (or cassava) as a starchy base for hearty, satisfying dishes. Think of them as a tropical cousin to crab cakes or potato patties, but with that unmistakable Caribbean twist. If you've ever loved yuca al mojo puerto rico or indulged in cuban recipes featuring yuca, you're going to be obsessed with this dish.
Caribbean Yucca Cakes with Garlic-Lime Mojo
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Appetizer, Side Dish
Cuisine Caribbean
Large pot for boiling the yuca
Mixing bowl to combine the cake mixture
Skillet or frying pan for crisping the cakes
Potato masher or fork to mash the boiled yuca
Fine mesh strainer optional, to remove fibrous bits
Slotted spoon or tongs for flipping the cakes
- 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
For the Garlic-Lime Mojo:
- 3 tablespoons olive oil
- 4 garlic cloves – finely minced
- Juice of 1 lime
- 1 tablespoon white vinegar
- 1/4 teaspoon cumin
- Salt to taste
Boil the Yuca
Add yuca chunks to a large pot of salted water. Boil for about 20 minutes or until fork-tender. Drain and remove any tough fibrous core if still intact.
Mash It
Transfer the yuca to a mixing bowl and mash while still warm. It should be smooth but with a bit of texture.
Mix the Cake Base
Add garlic, red onion, cilantro, salt, pepper, paprika, egg, and flour. Mix until everything is evenly combined. If the mix feels too wet, add a tablespoon of flour at a time until it's firm enough to shape.
Form the Cakes
Divide the mixture into 6 even portions and form each into a thick, round cake.
Fry
Heat oil in a skillet over medium heat. Fry the cakes for about 3–4 minutes per side, or until golden brown and crisp.
Make the Mojo
In a small saucepan, heat olive oil. Add minced garlic and sauté just until fragrant—don’t brown it. Remove from heat, then stir in lime juice, vinegar, cumin, and salt.
Serve
Drizzle the garlic-lime mojo over the cakes just before serving, or serve it on the side as a dipping sauce.
Perfect Pairings
These crispy yucca cakes are super versatile. Serve them with a cool avocado and tomato salad or a spicy mango salsa to balance the richness. They also go great alongside fried yuca fries or as part of a larger latin-inspired spread with other plantain recipes. For a heartier meal, add grilled shrimp or mojo-marinated pork on the side. A chilled coconut mojito or passionfruit juice doesn’t hurt either.
FAQs
1. Can I use frozen yuca?
Absolutely. Frozen yuca is a great shortcut. Just be sure to thaw and boil it thoroughly before mashing.
2. Which part of the yuca should I avoid?
Make sure to remove the tough, fibrous core that runs down the middle of each root—it doesn't mash well and can mess up the texture.
3. Can I bake or air fry instead of frying?
Yes! For a healthier version, you can shape the patties a bit flatter and cook them in an air fryer—just like yucca fries air fryer recipes—for about 12–15 minutes at 375°F, flipping halfway through.
4. What meat works best as a pairing?
If you're serving meat on the side, grilled chicken thighs or shredded pork are ideal. Think along the lines of what you'd serve with other yuca recipes or Cuban recipes—bold, juicy flavors work best.
5. What's the difference between yuca and yucca?
"Yuca" is the starchy root we eat, while "yucca" is a non-edible ornamental plant. But in recipes and casual writing, the terms are often used interchangeably. So whether you're searching for fried yuca, yuca fries, or yucca fries, you’re in the right place.
