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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Piere Sandra
ps66@yahoo.comThank you for sharing this recipe!
Kayden Agius
a-kayden99@gmail.comI can't wait to try this recipe!
Jakar Hossan
jhossan@gmail.comThese cakes are a creative and delicious way to enjoy red snapper.
Patrick Herrera
ph@aol.comOverall, I thought these cakes were pretty good. I would definitely make them again, but I might make some changes to the recipe.
Wasi abbas
wasia16@gmail.comI would have liked more detailed instructions on how to make the mojo de ajo sauce.
Gerald Denson
gerald.d99@gmail.comThe cakes were too bland for my taste.
Faisal Makhan
f.m37@yahoo.comI'm not sure what went wrong, but my cakes fell apart when I tried to flip them.
Kgomotso Moemise
kgomotso-m@yahoo.comThis is a great recipe for a quick and easy weeknight meal.
Jam Shohib
s.jam37@hotmail.comMy kids loved these cakes! They ate them all up.
Md S
m_s52@hotmail.comI'm allergic to garlic, so I omitted the mojo de ajo sauce. The cakes were still delicious.
Noman Emran
e@yahoo.comI didn't have any yuca on hand, so I used potatoes instead. They turned out great!
Md Soworve khan
mds13@gmail.comThe cakes were a little too dry for my taste, but the mojo de ajo sauce helped to balance it out.
RS Sajib Chowdhury
r_chowdhury@yahoo.comThe cakes were easy to make and the instructions were very clear.
Malak Sajad
m.sajad0@hotmail.comI'm not a big fan of fish, but I loved these cakes!
Eric
eric40@hotmail.comThese red snapper cakes were a hit at my dinner party! The flavors were amazing and the mojo de ajo dipping sauce was the perfect complement. Everyone raved about them and asked for the recipe.