Best Red Snapper Yuca Cakes With Mojo De Ajo Recipes

YUCCA WITH GARLIC SAUCE (YUCA CON MOJO)

Steps:

• Place yucca in saucepan; until yucca is just covered, add salt and lime juice and bring to a boil.
• Reduce heat, cover and simmer until tender--about 30 minutes.
• Drain and keep warm.
• Mash garlic cloves into salt with mortar and pestle (or use food processor).
• Add garlic, lemon juice, and onions to olive oil in a separate pan, heat until bubbling, then pour over yucca.
• Toss yucca & sauce "lightly" cooking to saute over medium heat; till barely brown but not CRISP!
• Serve.

SNAPPER CAKES

Steps:

• Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
• Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
• Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
• You should have approx 16 balls in total.
• Cover with plastic wrap and refrigerate 1- 2 hours.
• Remove the cakes and toss the cakes in the flour lightly dusting them.
• Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
• Serve with extra sweet chilli sauce or tartare sauce.

YUCA CON MOJO

Steps:

• Combine parsley, garlic, lime juice, and extra virgin olive oil and set aside. This is your mojo sauce. In a large pot with oil heated to at least 350 degrees, fry yuca until golden brown season with salt and pepper when hot. Serve yuca with the mojo sauce on top.

RED SNAPPER YUCA CAKES WITH MOJO DE AJO

Steps:

• Make cakes:
• Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes. Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes.
• While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes. Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then sauté, turning fish over once, until just cooked through, 4 to 6 minutes. Transfer fish with onion to a plate and cool to room temperature.
• Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon. Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse). Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray. Cover cakes with plastic wrap and chill 30 minutes.
• Make mojo while cakes chill:
• Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes. Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill mojo, covered, until serving.
• Sauté cakes:
• Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then sauté half of cakes, turning over once, until browned and heated through, about 8 minutes total. Sauté remaining cakes in remaining 1 1/2 tablespoons oil. Serve with mojo and lime wedges.
• *Available at Latino markets and some supermarkets.