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Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo

Savor Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo

Delight in these Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo, a gluten-free treat bursting with flavor and texture.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 6 cakes
Course: Appetizers
Cuisine: Caribbean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 1 medium Yuca (Cassava) Frozen yuca can be used if thawed properly.
  • 3 cloves Garlic Fresh garlic adds depth.
  • 1 medium Red Onion Yellow onion can be substituted.
  • 2 tablespoons Fresh Cilantro Optional.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Can be omitted for milder flavor.
  • 1 teaspoon Smoked Paprika Sweet paprika is a fantastic alternative.
  • 1 large Egg Substitute with flaxseed meal for vegan option.
  • 1 cup All-Purpose Flour Can be replaced with gluten-free blend.
  • 1/4 cup Vegetable Oil Neutral oil works best for frying.
For the Garlic-Lime Mojo
  • 1/4 cup Olive Oil Avocado oil is a substitute.
  • 2 tablespoons Lime Juice Fresh lime juice is best.
  • 2 tablespoons White Vinegar Apple cider vinegar can be used.
  • 1 teaspoon Cumin Can be omitted for simpler flavor.

Equipment

  • pot
  • mixing bowl
  • Potato masher
  • Skillet
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Begin by placing yuca chunks into a large pot filled with salted water. Bring to a boil and cook for about 20 minutes, or until fork-tender. Drain and let cool before handling.
  2. Transfer boiled yuca to a mixing bowl. Mash until smooth with a slightly textured consistency.
  3. In the bowl, add minced garlic, diced red onion, chopped cilantro, salt, black pepper, smoked paprika, egg, and all-purpose flour. Mix well until combined.
  4. Divide mixture into six equal portions and shape each into thick, round cakes.
  5. Heat vegetable oil in a skillet over medium heat. Fry cakes for approximately 3-4 minutes on each side or until golden-brown.
  6. In a small saucepan, heat olive oil, add minced garlic, and sauté for 1-2 minutes. Stir in lime juice, vinegar, cumin, and salt; simmer briefly.
  7. Serve crispy yucca cakes with garlic-lime mojo drizzled on top or as a dipping sauce.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 150IUVitamin C: 30mgCalcium: 20mgIron: 1mg

Notes

For a healthier option, flatten the cakes and cook in an air fryer at 375°F for 12-15 minutes. Store leftovers in an airtight container for up to 3 days.

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