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Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo

Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo Bliss

Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo are a delightful gluten-free alternative to crab cakes that will impress guests and satisfy cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 6 cakes
Course: Appetizers
Cuisine: Caribbean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 2 cups Fresh Yuca (Cassava) Can use frozen, properly thawed and boiled.
  • 2 cloves Garlic Fresh is best, roasted for milder flavor.
  • 1 small Red Onion Shallots or green onions can be used.
  • 1/4 cup Fresh Cilantro Parsley is a good substitute.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Freshly ground for best flavor.
  • 1 teaspoon Smoked Paprika Use regular paprika if desired.
  • 1 large Egg A flax egg can be used as a vegan alternative.
  • 1/2 cup All-Purpose Flour Can substitute with gluten-free flour.
  • Oil for frying Vegetable Oil High smoke point oils like canola recommended.
For the Garlic-Lime Mojo
  • 1 tablespoon Olive Oil Avocado oil can also be used.
  • 2 tablespoons Lime Juice Freshly squeezed preferred.
  • 1 tablespoon White Vinegar Apple cider vinegar is a substitute.
  • 1/2 teaspoon Ground Cumin Optional but enhances flavor.

Equipment

  • Skillet
  • mixing bowl
  • Potato Masher
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Boil the fresh yuca by peeling and cutting into 1-inch chunks. Cook in salted boiling water for 20 minutes until fork-tender, then drain well.
  2. Mash the warm yuca in a mixing bowl until smooth, leaving some texture for bite. Set aside to cool.
  3. Combine the mashed yuca with minced garlic, chopped onion, cilantro, salt, pepper, smoked paprika, beaten egg, and flour. Mix until incorporated.
  4. Divide the mixture into six portions and shape into round cakes about 1/2 inch thick.
  5. Fry the cakes in hot vegetable oil over medium heat for 3-4 minutes on each side until golden and crispy.
  6. For the mojo, heat olive oil, sauté garlic until fragrant, then add lime juice, vinegar, cumin, and a pinch of salt, simmering briefly.
  7. Serve the crispy cakes hot, drizzled with mojo or as a dipping sauce.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Ensure yuca is fork-tender and fibrous core is removed. Avoid overcrowding the skillet for ideal frying results.

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