Name: Caribbean Yucca Cakes with Garlic Lime Mojo
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Caribbean
Ingredients: 2 pounds fresh yucca (cassava), peeled and cut into chunks; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons finely chopped cilantro; 2 green onions, thinly sliced; 1/2 teaspoon smoked paprika; 1 egg (optional, for binding); 1/4 cup gluten-free flour (optional, for texture); Vegetable oil for frying; 4 garlic cloves, finely minced; 1/4 cup olive oil; 1/4 teaspoon ground cumin; Juice of 2 limes; Salt to taste; 2 tablespoons fresh cilantro, chopped

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Golden, crispy, and bursting with tropical flavor, these Caribbean Yucca Cakes with Garlic Lime Mojo are one of my favorite ways to bring island comfort food to the table. Made from starchy yucca (cassava), flavored with herbs and spices, and finished with a tangy garlic-lime mojo, they make the perfect savory snack, appetizer, or side dish.

Caribbean Yucca Cakes with Garlic Lime Mojo

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Yucca Cakes:

2 pounds fresh yucca (cassava), peeled and cut into chunks

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons finely chopped cilantro

2 green onions, thinly sliced

½ teaspoon smoked paprika

1 egg (optional, for binding)

¼ cup gluten-free flour (optional, for texture)

Vegetable oil for frying

For the Garlic Lime Mojo:

4 garlic cloves, finely minced

¼ cup olive oil

¼ teaspoon ground cumin

Juice of 2 limes

Salt to taste

2 tablespoons fresh cilantro, chopped

Directions

I start by boiling the yucca in salted water until fork-tender, which takes about 25–30 minutes. Then I drain it and remove the fibrous core from each piece.

While the yucca is still warm, I mash it until smooth and then let it cool slightly.

Next, I mix in salt, pepper, cilantro, green onions, and smoked paprika. If the dough feels too soft to hold its shape, I add an egg and some gluten-free flour to help bind it.

I shape the mixture into small patties about 2–3 inches wide.

I heat a thin layer of vegetable oil in a skillet over medium heat, then fry the patties in batches until they're golden and crispy, about 3–4 minutes per side. I drain them on paper towels to keep them crisp.

For the mojo sauce, I heat olive oil over low heat and cook the garlic and cumin until fragrant—just a minute or two.

I remove it from the heat, stir in lime juice, salt, and fresh cilantro.

Finally, I drizzle the warm mojo over the hot yucca cakes right before serving.

Servings and timing

Servings: Makes about 12 yucca cakes

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Calories per serving: 210 kcal

Variations

Cheesy Twist: Sometimes I add a handful of shredded cheese like mozzarella or sharp cheddar to the yucca mixture for a melty surprise inside.

Spicy Kick: I like mixing in finely chopped jalapeños or a pinch of chili flakes to the patties for some heat.

Herb Swap: If I don’t have cilantro on hand, I use parsley or fresh oregano for a different but equally tasty flavor.

Baked Option: I’ve also baked the patties on a parchment-lined tray at 400°F (200°C) for about 20–25 minutes, flipping halfway for a healthier version.

Mini Cakes: For party appetizers, I shape them smaller to serve as bite-sized finger food with mojo on the side.

Storage/Reheating

I store leftover yucca cakes in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet or air fryer to bring back the crispiness. They can also be frozen—just place the cooled cakes in a single layer in a freezer-safe bag, then reheat straight from frozen in the oven or air fryer at 375°F (190°C) until hot and crisp.

FAQs

How do I know when the yucca is cooked enough to mash?

When I can easily pierce the yucca with a fork and it starts to break apart, I know it's ready. It should be soft but not mushy.

Can I use frozen yucca instead of fresh?

Yes, I’ve used frozen yucca before and it works well. I just boil it the same way as fresh after thawing slightly, and it turns out just as creamy.

Is the egg really necessary?

I only add the egg if the mashed yucca mixture feels too loose. Some batches hold together fine without it, especially if the yucca is starchy and not overly wet.

Can I make the mojo ahead of time?

Absolutely—I make the mojo a day in advance sometimes. I just warm it slightly before serving so the flavors stay bold and vibrant.

What’s a good dip or side to serve with these cakes?

Besides the mojo, I like pairing them with avocado slices, a tangy slaw, or even a dollop of sour cream or dairy-free yogurt for contrast.

Conclusion

These Caribbean yucca cakes with garlic lime mojo are a tropical twist on comfort food that I keep coming back to. Crispy, flavorful, and easy to make, they fit right in at any table—from weekday dinners to festive gatherings. Whether served as a snack or a side, they always impress with their bold flavor and satisfying texture.

📖 Recipe:

Caribbean Yucca Cakes with Garlic Lime Mojo

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Author: Cheryl
Total Time: 1 hour
Yield: Makes about 12 yucca cakes
Diet: Gluten Free

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Description

Golden and crispy on the outside with a soft center, these Caribbean yucca cakes are made from starchy cassava and flavored with herbs, spices, and a zesty garlic lime mojo. A perfect appetizer, snack, or side dish with bold tropical flavor.

Instructions

Boil the yucca in salted water for 25–30 minutes until fork-tender. Drain and remove the fibrous core.
While warm, mash the yucca until smooth and let it cool slightly.
Mix in salt, pepper, cilantro, green onions, and smoked paprika. Add egg and gluten-free flour if needed to bind.
Shape the mixture into small patties about 2–3 inches wide.
Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the patties in batches for 3–4 minutes per side until golden and crispy. Drain on paper towels.
For the mojo sauce, heat olive oil over low heat and cook garlic and cumin until fragrant, about 1–2 minutes.
Remove from heat, stir in lime juice, salt, and chopped cilantro.
Drizzle the warm mojo over the hot yucca cakes before serving.