Caribbean Yucca Cakes with Garlic-Lime Mojo
Equipment
- 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
Ingredients
- 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
Instructions
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.