Caracas-Style Yuca and Corn Cakes with Sweet Pepper Sofrito and Fresh Cheese

Instructions

1. 1

   1. Place the yuca in a pot with the water and 1/2 teaspoon of the salt. Cook over medium heat for 18 to 22 minutes, until very tender. No oven is required for this recipe; if you want to keep the cakes warm, you may preheat the oven to 200 °F / 95 °C.

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   2. Drain the yuca, remove the fibrous core from each piece, and mash it in a large bowl while still hot. Add the butter and black pepper, and mix until smooth.

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   3. Stir in the corn kernels, pre-cooked cornmeal, egg, and 60 g (2 oz) of the crumbled fresh cheese. Mix well until a shapeable dough forms. If it feels too soft, let it rest for 5 minutes so the cornmeal absorbs moisture.

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   4. Divide the mixture into 8 portions and shape into cakes about 8 cm (3 inches) wide and 1.5 cm (1/2 inch) thick.

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   5. For the sofrito, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the onion, sweet pepper, and garlic; cook for 3 to 4 minutes until fragrant and softened.

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   6. Add the tomato, cumin, panela, vinegar, and the remaining 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring, until thick and glossy. Stir in half of the cilantro and keep warm.

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   7. In another large skillet, heat the remaining tablespoon of vegetable oil over medium heat. Brown the cakes for 4 to 5 minutes per side until crisp and deeply golden outside. If desired, keep them warm in the oven at 200 °F / 95 °C while finishing the batch.

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   8. Serve the cakes hot with the sofrito on top or on the side. Finish with the remaining crumbled fresh cheese and the rest of the cilantro.