Little cakes of flavor
Cod Fish and Yuca Cakes
Ingredients
- 1 cup Chiquita Yuca
- 1 lb cod fillets
- 1/4 cup bread crumbs
- 1 tbsp of butter
- 1 scallion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp cilantro, chopped
- 1/4 cup heavy cream
- 2 eggs, beaten
- 1/2 tsp mustard
- 1/4 tsp ground cumin
- Red pepper flakes
- Salt and pepper
- Oil for frying
Instructions
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In a small skillet over low heat, melt butter. Add onions and garlic. Cook for 2 minutes.
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Boil water in a pot and cook the frozen yuca for about 30 minutes or until tender all the way through. Drain. Transfer to a large bowl and mash.
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Separate 1 cup of the mashed yuca and place in a medium bowl. In that same medium bowl place the fish, cooked onions and garlic, bread crumbs, cilantro, mustard, cumin, red pepper flakes, salt and pepper.
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In a separate bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.
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Form the mixture into round cakes. In a large sauté pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with your favorite sauce or just limes.
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