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.
Marsala Quinoa Gravy
Here quinoa takes the form of flour and helps produce a gluten-free alternative to most other gravy recipes. Also, using canola oil in place of pan drippings reduces the saturated fat content and makes it a heart-healthier choice.