Begin by peeling and chopping 2 pounds of fresh yuca into chunks. Place in a large pot of salted water and bring to a boil. Cook for about 20 minutes until fork-tender, then drain and remove fibrous cores.

In a mixing bowl, mash the warm yuca with a potato masher until smooth yet slightly chunky.

Combine the mashed yuca with minced garlic, finely chopped red onion, chopped cilantro, salt, black pepper, and smoked paprika. Mix well. Incorporate the beaten egg and all-purpose flour, adjusting flour if too wet.

Divide the mixture into 6 portions and shape each into thick, round cakes.

Heat vegetable oil in a skillet over medium heat. Fry the yucca cakes for 3-4 minutes on each side until golden brown and crispy.

For the mojo, heat olive oil in a saucepan, sauté minced garlic until fragrant, then add lime juice, white vinegar, cumin, and salt to taste.

Remove cakes from skillet, drain on paper towels, and serve warm with the mojo drizzle or for dipping.