Budget Yuca, Oat and Onion Patties with Quick Tomato Parsley Sauce

Instructions

1. 1

   Place the yuca in a pot with enough water to cover and a pinch of the salt. Cook for 18 to 20 minutes, until very tender. Drain, remove any tough inner fibers, and mash in a large bowl until you have a rustic puree.

2. 2

   While the yuca cooks, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion and 2 chopped garlic cloves. Cook for 6 to 8 minutes until the onion is soft and lightly golden. Set aside.

3. 3

   Add the rolled oats, the onion and garlic mixture, the beaten egg, 1 teaspoon salt, 1/4 teaspoon black pepper, the ground cumin, and 2 tablespoons of the chopped parsley to the bowl with the mashed yuca. Mix well and let rest for 5 minutes so the oats absorb moisture.

4. 4

   Shape the mixture into 8 evenly sized patties, pressing firmly so they hold together.

5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, in batches if needed, until golden and firm. Add the last tablespoon of oil if the pan becomes too dry.

6. 6

   For the sauce, place the crushed tomato or passata, tomato paste, the remaining chopped garlic clove, sweet paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, the water, and any remaining oil from the measured amount if not all was used for the patties into a small saucepan. Cook over low heat for 6 to 8 minutes, stirring, until slightly thickened.

7. 7

   Turn off the heat and stir the remaining fresh parsley into the sauce. Mix well.

8. 8

   Serve the hot yuca, oat, and onion patties with the quick tomato parsley sauce spooned over the top or on the side.