Cod Fish and Yuca Cakes

Cod Fish and Yuca Cakes

Little cakes of flavor

Cod Fish and Yuca Cakes

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 cakes


  • 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


  1. In a small skillet over low heat, melt butter. Add onions and garlic. Cook for 2 minutes.

  2. 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. 

  3. 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.

  4. In a separate bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.

  5. 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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