1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2 egg s
3 Tbsp. oil, divided
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Let's Make It
Combine first 3 ingredients.
Heat half the oil in large nonstick skillet on medium heat. Drop half the yuca mixture evenly into 6 mounds in skillet, using 1/4 cup yuca mixture for each. Flatten each to 3-1/2-inch patty with back of spatula. Cook 2 min. on each side or until golden brown on both sides; cover. Cook 3 min. or until tender. Remove from skillet; cover to keep warm.
Repeat with remaining oil and yuca mixture.
Yuca cakes are great when served as part of breakfast or as part of a dinner with mojo-marinated fish.
Serve with BREAKSTONE'S or KNUDSEN Sour Cream.
How to Easily Shred Yuca
Peel and remove fibrous core from yuca. Shred in a food processor or with a 4-sided stand grater.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.