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Pan-Fried Yuca Cakes
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Pan-Fried Yuca Cakes

30 Min(s)
30 Min(s) Prep
Cook these delectably golden-brown Pan-Fried Yuca Cakes as a unique side dish! This fried yuca dish is made with peeled yuca and shredded cheese.
What You Need
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6 servings
Original recipe yields 6 servings
1-1/2 lb. yuca (cassava), peeled, fibrous core removed and shredded (about 4 cups)
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
1
Combine first 3 ingredients.
2
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.
3
Repeat with remaining oil and yuca mixture.
Kitchen Tips
Tip 1
Note
Yuca cakes are great when served as part of breakfast or as part of a dinner with mojo-marinated fish.
Tip 2
Special Extra
Serve with BREAKSTONE'S or KNUDSEN Sour Cream.
Tip 3
How to Easily Shred Yuca
Peel and remove fibrous core from yuca. Shred in a food processor or with a 4-sided stand grater.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 160mg
7%
Total Carbohydrates 33g
12%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 7g
14%
Vitamin A
6%
Vitamin C
15%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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