Pinchos De Yucca Recipe
Crispy yucca & manchego cheese cakes served with chimichurri sauce
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Ingredients
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Pinchos de Yucca
Method
Preparation Steps
- 1
Prepare the Yucca
Peel the yucca roots and cut them into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook for about 20 minutes or until tender. Drain and let cool.
- 2
Mash the Yucca
Once the yucca is cool enough to handle, mash it in a bowl until smooth. Make sure there are no lumps.
- 3
- 4
Form the Cakes
With your hands, form the mixture into small cakes or patties, about 2 inches in diameter.
- 5
Prepare the Chimichurri Sauce
In a bowl, combine chopped parsley, oregano, red wine vinegar, olive oil, and red pepper flakes. Mix well and set aside to let the flavors meld.
- 6
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Fry the yucca cakes for about 4-5 minutes on each side, or until golden brown and crispy.
- 7
Serve
Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm with chimichurri sauce on the side.