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

Instructions

1. 1

   1. Place the cooked yuca in a large bowl and remove any remaining core fibers. Mash it while still warm until you get a smooth puree.

2. 2

   2. Add 90 g (3.2 oz) of the grated fresh cheese, the beaten egg, the precooked cornmeal, melted butter, 3 g (1/2 tsp) salt, and black pepper to the bowl with the yuca. Mix well until combined.

3. 3

   3. Fold the sweet corn kernels into the mixture and knead gently to distribute them without crushing them too much. Divide the dough into 8 portions and shape into cakes about 1.5 cm thick.

4. 4

   4. Heat a large skillet over medium heat and add 30 ml (2 tbsp) vegetable oil. Cook the cakes for 4 to 5 minutes per side, until golden and crisp. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 400°F / 200°C.

5. 5

   5. While the cakes cook, make the hogao. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the onion for 3 minutes.

6. 6

   6. Add the garlic and sweet pepper to the onion. Cook 2 minutes more, stirring often so the garlic does not burn.

7. 7

   7. Add the tomato, ground cumin, and the remaining 3 g (1/2 tsp) salt, and cook for 8 to 10 minutes, until you have a thick yet juicy sauce.

8. 8

   8. Turn off the heat and stir the fresh cilantro and lime juice into the hogao. Taste and adjust salt if needed.

9. 9

   9. Serve the cakes hot with a generous spoonful of hogao on top and finish with the remaining 30 g (1 oz) grated fresh cheese.

10. 10

    10. If you want a firmer texture before serving, keep the cakes for 3 minutes in a preheated oven at 350°F / 175°C just before plating.