June 4, 2014
Yuca Fish Patties
Florence
Course Seafood
Cuisine Mexican
- 1 Tbsp cooking oil
- 1 green onion chopped fine
- 1 garlic clove grated
- 1 lb cooked flaky fish not oily fish
- 1 cup cooked smashed yuca
- 1/4 cup bread crumbs
- 1/2 tsp yellow or brown prepared mustard
- 1/2 tsp ground cumin
- sprinkle red pepper flakes
- salt and black pepper
- 1 Tbsp chopped cilantro leaves
- 2 large eggs lightly beaten
Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
Form into patties and set aside while you prepare a skillet.
Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to 1/8 inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.
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