Honduran Yuca and Black Bean Patties with Pineapple Curtido

Instructions

1. 1

   Place the yuca in a large pot with enough water to cover it. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender. Drain well, remove any tough fibrous core pieces, and mash until smooth.

2. 2

   While the yuca cooks, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add half of the onion, half of the garlic, the cumin, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 3 to 4 minutes until the onion is soft.

3. 3

   Add the black beans to the skillet and lightly mash them with a fork or spoon. Cook 2 minutes more to dry the mixture slightly. Remove from the heat and mix in half of the cilantro. Let cool for 5 minutes.

4. 4

   In a large bowl, combine the mashed yuca with the bean mixture, the beaten egg, and an additional 1 g (1/4 tsp) salt. Shape into 8 compact patties of equal size. If the mixture feels too moist, let it rest for 5 minutes so the yuca can absorb more moisture.

5. 5

   For the curtido, combine the cabbage, pineapple, remaining onion, remaining garlic, jalapeño, lime juice, vinegar, remaining cilantro, the remaining 4 g (3/4 tsp) salt, and the remaining 1 g (1/4 tsp) black pepper in a bowl. Mix well and massage for 1 minute with clean hands or a spoon to slightly soften the cabbage. Set aside.

6. 6

   Heat a large skillet or griddle over medium heat with the remaining 30 ml (2 tbsp) vegetable oil. Once the oil is hot, cook the patties for 4 to 5 minutes per side, until deeply golden and crisp outside. If you want to keep them warm, place them on a tray in a 200°F (95°C) oven while finishing the rest.

7. 7

   Serve 2 patties per portion with a generous amount of pineapple curtido on top or alongside. For the best texture, serve immediately while the patties are still crisp and the curtido is fresh.