Gluten-Free Yuca Fritters with Mojo Sauce

Instructions

1. 1Place the about 450 g of yuca, peeled and cubed, into a large, heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-high and cook until the yuca is tender when pierced with a fork, about 20 minutes. Drain the yuca thoroughly and mash it in the pot until smooth.
2. 2While the yuca is boiling, prepare the mojo sauce. In a small bowl, combine the 4 cloves of minced garlic, 2 tablespoons of lime juice, 2 tablespoons of orange juice, 1 teaspoon of oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir well to combine and set aside.
3. 3Heat the 1/4 cup of avocado oil in a 30.48 cm skillet over medium heat, which is about 175°C.
4. 4Shape the mashed yuca into small patties, about 5.08 cm in diameter. You should have about 8 patties.
5. 5Carefully place the yuca patties into the hot skillet with the 1/4 cup of avocado oil. Fry for 4-5 minutes per side, until the patties are golden brown and crispy. You will hear a gentle sizzle as they cook.
6. 6Remove the cooked yuca fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with any remaining patties.
7. 7Serve the hot yuca fritters immediately with the prepared mojo sauce on the side.

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