Savory Yuca Cakes with a Crunchy Twist

Ingredients

• 2 pounds (900g) yuca, peeled and cut into chunks 2 pounds (900g) yuca, peeled and cut into chunks
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (50g) panko breadcrumbs 1/2 cup (50g) panko breadcrumbs
• 2 tablespoons fresh cilantro, finely chopped 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the yuca chunks and cook until tender, about 20-25 minutes. Drain well.
2. 2.
   In a mixing bowl, mash the cooked yuca until smooth and creamy.
3. 3.
   Add the beaten eggs, all-purpose flour, grated Parmesan cheese, cilantro, parsley, minced garlic, ground cumin, salt, and black pepper to the mashed yuca. Mix well until all the ingredients are fully incorporated.
4. 4.
   Shape the yuca mixture into small patties, about 2 inches in diameter.
5. 5.
   In a shallow dish, combine the panko breadcrumbs with a pinch of salt and pepper. Coat each yuca patty with the breadcrumb mixture, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Fry the yuca cakes in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Sonso de Yuca warm and enjoy their delightful crunchiness.

Treat your ingredients with care...

• Yuca — Make sure to cook the yuca until it is tender but not mushy. Overcooking can result in a sticky texture.
• Panko breadcrumbs — For an extra crispy coating, lightly toast the panko breadcrumbs in a dry skillet before using them.

Tips & Tricks

• To add a kick of spice, incorporate a pinch of cayenne pepper or a dash of hot sauce into the yuca mixture.
• Serve the Sonso de Yuca with a tangy dipping sauce, such as a garlic aioli or a zesty salsa.
• For a twist, try adding some finely chopped cooked bacon or shredded cheese to the yuca mixture before shaping the patties.
• If you prefer a lighter version, you can bake the yuca cakes in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

Serving advice

Serve the Sonso de Yuca as an appetizer or a side dish. They pair well with a fresh green salad or a vibrant tomato and avocado salsa. Garnish with a sprinkle of fresh herbs for an extra touch of color and flavor.

Presentation advice

Arrange the Sonso de Yuca on a platter, allowing their golden brown crust to shine. Consider serving them in a rustic woven basket or on a wooden board to showcase their homemade charm. Add a pop of color by placing a few lime wedges or cherry tomatoes alongside the fritters.