In a large pot, bring salted water to a boil. Add the yucca and cook until tender, about 20-25 minutes. Drain and let cool slightly. Mash the yucca until smooth and set aside.

Cook the Mushrooms

In a skillet over medium heat, add a bit of oil. Sauté the onion and garlic until fragrant. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in curry powder, coriander powder, cumin, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.

Combine Ingredients

In a mixing bowl, combine the mashed yucca with the mushroom mixture. Mix until well combined. Allow the mixture to cool slightly.

Form the Croquettes

With your hands, take a small amount of the mixture and shape it into a small oval or round patty. Repeat until all the mixture is used.

Breading the Croquettes

Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each croquette into the flour, then into the egg, and finally coat with breadcrumbs. Place on a tray.

Fry the Croquettes

In a deep skillet or pot, heat vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.