Caracas-Style Yuca and Corn Cakes with Sweet Pepper Sofrito and Avocado

Instructions

1. 1

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

2. 2

   2. Add the sweet corn kernels, grated white cheese, beaten egg, pre-cooked cornmeal, 3 g (1/2 tsp) salt, and black pepper to the yuca. Mix well until a moist but shapeable dough forms.

3. 3

   3. Divide the mixture into 8 portions and shape into cakes about 1/2 inch thick. If the mixture sticks, lightly moisten your hands with water.

4. 4

   4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side, until deeply golden and crisp on the outside. Transfer to a paper towel-lined plate and keep warm.

5. 5

   5. In the same skillet, add the remaining oil and cook the sweet pepper, onion, and garlic over medium heat for 4 minutes, until softened and fragrant.

6. 6

   6. Stir in the chopped tomato, cumin, the remaining 3 g (1/2 tsp) salt, and the grated panela. Cook for 6 to 8 minutes, stirring, until the sofrito becomes thick and saucy.

7. 7

   7. Add the lime juice to the sofrito, stir for 30 seconds, and adjust seasoning if needed.

8. 8

   8. To serve, place 2 cakes on each plate and spoon the hot sofrito over the top. Finish with sliced avocado and fresh chopped cilantro.

9. 9

   9. If you want to keep the cakes warm while finishing the sofrito, place them on a tray in a 200°F / 95°C oven for up to 10 minutes.