Caribbean Yucca Cakes with Garlic-Lime Mojo
Crispy on the outside and tender on the inside, these Caribbean Yucca Cakes with Garlic-Lime Mojo are packed with bold island flavors. Perfect as an appetizer, side dish, or light meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10–12 yucca cakes
- Category: Appetizer
- Method: Boiling, Pan-Frying
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
For the Yucca Cakes
2 pounds yuca (cassava), peeled and cut into chunks
1 teaspoon salt
1 large egg, lightly beaten
2 green onions, finely chopped
2 tablespoons fresh cilantro, chopped
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup breadcrumbs (plus more if needed)
2 tablespoons vegetable oil for frying
For the Garlic-Lime Mojo
¼ cup fresh lime juice
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh cilantro, chopped
Instructions
Make the Yucca Cakes
Place the yuca chunks in a large pot and cover with water.
Add the salt and bring to a boil.
Cook for 20–25 minutes or until the yuca is very tender.
Drain well and remove any tough fibrous cores.
Mash the yuca until smooth.
Let cool slightly, then mix in the egg, green onions, cilantro, garlic powder, black pepper, and breadcrumbs.
Form the mixture into 10–12 small patties.
If the mixture is too soft, add a little more breadcrumbs.
Cook the Cakes
Heat the vegetable oil in a large skillet over medium heat.
Fry the yucca cakes for 3–4 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate.
Prepare the Garlic-Lime Mojo
In a small bowl, whisk together the lime juice, olive oil, garlic, honey, salt, pepper, and cilantro.
Let sit for 10 minutes to allow the flavors to meld.
Serve
Arrange the yucca cakes on a serving platter.
Spoon or drizzle the garlic-lime mojo over the cakes.
Garnish with extra cilantro and lime wedges if desired.
Notes
Frozen yuca works well and saves preparation time.
Remove the woody center core after boiling for the best texture.
For a spicier mojo, add a finely minced chili pepper.
The cakes can be baked at 425°F (220°C) for 20–25 minutes instead of frying.
Leftover mojo makes an excellent marinade for chicken, fish, or vegetables.
