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Caprese Yucca Cake with Basil Vinaigrette Recipe

Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 6

Ingredients

  • 1.5 lb of frozen yucca
  • 6 cups of water
  • 1 tablespoon of salt
  • 2 tablespoon of olive oil
  • 1 cup of onion finely cut
  • 3 cloves garlic crushed
  • 1 teaspoon of cumin
  • 1 cup of corn oil
  • 6 slices tomato
  • slices Fresh mozzarella cut into 6
  • Vinaigrette:
  • 1 cup of fresh basil leaves
  • 1/2 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 1 clove garlic
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper

Instructions

  1. Add the water to large pot and heat over medium high heat. At first boil add the frozen yucca, wait until it boils again and cover. Cook for 15-20 minutes or until the yucca is fork-tender. Add salt and let it simmer for 5 more minutes. Drain and let it slightly cool.
  2. While yuca is cooling, heat olive oil in medium skillet over medium high heat. Sauté onion and garlic. Add cumin. Stir occasionally; cook until beginning to soften, about 2-3 minutes.
  3. Remove the thin vein in the middle of the yucca and any other fibrous core, if necessary. Then coarsely mash yuca with a fork. Add the onion mixture and mix well. Divide the mixture into 6 equal size portions; form balls. Take a ball and roll it in panko. Flatten with your hands and shape into a cake (3/4 inch thick). Cover again with panko (slightly press so it does not comes out at frying).Place it on a wax-paper-lined large tray. Repeat the same procedure with the rest of the mixture. Cover with plastic wrap and refrigerate for 1 hour.
  4. Prepare the vinaigrette putting all the ingredients in a food processor or a blender. Process until everything is well incorporated. Reserve.
  5. Heat the corn oil in a skillet over medium high heat (preferably nonstick). Fry the yucca cakes one by one until browned on both sides, about 2-3 minutes per side.
  6. Arrange the yucca cakes over a big serving plate. Place a slice of tomato and a slide of cheese over each cake. Top them with basil vinaigrette.