Yuca Coconut Patties
- 1 lb yuca (cassava root) 500 g
- canola oil cooking spray
- 2 Tbsp canola oil 30 mL
- 1/2 cup unsweetened shredded coconut 125 mL
- 3 Tbsp coconut sugar or brown sugar 45 mL
- 1/2 tsp salt 2 mL
- 1. Slice yuca into three equal-length sections. Peel each section. Cut each section in half lengthwise and chop into 1 1/2-inch (3.5-cm) pieces.
- 2. In medium saucepan, place yuca and cover with water. Bring to a boil over medium-high heat, cover and reduce to a simmer. Cook 20 minutes or until yuca is tender throughout. Drain and let cool about 20 minutes or until cool.
- 3. Pre-heat oven to 350 °F (180 °C). Spray large baking sheet with canola oil cooking spray. Set aside.
- 4. Once yuca is cooled, remove thick fiber strands. In bowl, combine yuca with remaining ingredients, folding them in with your hands until texture is dough-like.
- 5. On prepared baking sheet, divide yuca into 2 Tbsp (30 mL) balls and flatten with your hand into patties. Spray top of them with canola oil cooking spray.
- 6. Bake patties in oven about 45 minutes, flipping every 10-15 minutes, until golden brown.
20 patties (20 servings
1 patty (about 1 oz/30 g)
|Total Fat||3 g|
|Saturated Fat||1 g|
With its nutrient-packed wild rice, bell peppers, walnuts, and raisins, this dish offers a range of health benefits and a rainbow of colours. The visual appeal and Latin tastes of will impress your friends and family when served at your next holiday fiesta.
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