Honduran Yuca and Cheese Patties with Spicy Pineapple Slaw

Instructions

1. 1

   Place the cassava in a medium pot with enough water and add 4 g salt (3/4 tsp). Bring to a boil and cook for 20 to 25 minutes, until very tender. Drain well, remove any tough inner fibers, and mash the cassava into a thick puree.

2. 2

   While the cassava cooks, make the slaw. In a bowl, combine the cabbage, pineapple, carrot, jalapeño, lime juice, white vinegar, sugar, 2 g salt (1/4 tsp), 1 minced garlic clove, 30 g chopped onion (about 1/4 cup), and half of the cilantro. Mix well and let stand for 15 minutes so it softens and develops flavor.

3. 3

   Transfer the mashed cassava to a large bowl and let it cool for 5 minutes. Add the fresh cheese, the remaining onion, the remaining garlic, the remaining cilantro, the egg, the precooked corn flour, cumin, black pepper, and the remaining 2 g salt (1/4 tsp). Mix with your hands or a sturdy spoon until a shapeable dough forms.

4. 4

   Divide the mixture into 8 equal portions and shape into patties about 1/2 inch (1.5 cm) thick. If the mixture feels too soft, let it rest for 5 minutes so the corn flour can absorb moisture.

5. 5

   Heat a large skillet over medium heat. Add the vegetable oil and, once hot, place the patties in the pan without crowding. Cook for 4 to 5 minutes per side, until deeply golden and crisp outside. The internal temperature should reach at least 160°F (71°C) because of the egg in the mixture.

6. 6

   If you want to keep them warm while finishing the batch, place them on a tray and hold them in a preheated 200°F (95°C) oven for a few minutes.

7. 7

   Serve 2 patties per portion and top each plate with a generous amount of spicy pineapple slaw. If the slaw released a lot of liquid, drain it lightly before serving.