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>From: "Peter Dy"

>Yeah, I had fried yucca patties recently at a Dominican restaurant in NYC.
>Search for "arepas de yuca" and you'll find some recipes. Or search "yucca
>patties."

Thanks, Peter. I found two recipes:

Cassava Preparation
makes 8 cups
2 lbs. fresh yucca root (cassava)
1 quart water
1 teaspoon salt

Peel the yucca root with a sharp knife or potato peeler. Cut the root into 2"
chunks and boil in water for about 20 or 30 minutes, until softened.Drain the
yucca and mash it with a fork. Then squeeze it dry with your hands, and use it
in soups, breads, et cetera. The yucca can be spread on a wooden board, covered
lightly with a cloth, and left to dry out overnight.

1 1/2 dozen patties
2 lbs. fresh yucca (cassava), peeled, grated, and squeezed dry
Moisten hands with water and form yucca into plum sized balls. Flatten with
palms of hands, or place yucca between two pieces of waxed paper and flatten
with the bottom of a heavy skillet. Make them very thin up to 1/2" in
thickness, according to to taste. Cook from 1 to 3 minutes per side, depending
on thickness, on a hot, ungreased griddle over high heat. Serve hot.
The Cassava can be kept at room temperature and will store indefinitely.

Yucca,also known as cassava or manioc in
English,is a starchy vegetable you can find in
any Hispanic market and many mainstream mar-
kets.In fact,you might even judge the quality of
a market by whether it carries yucca (just kid-
ding).Achiote is a spice found in the cuisines of
Mexico and Central America,and is readily
available in markets as well.
If you can remember to cook those yuccas the
day before,this dish takes just a little preparation
and cooks in a couple of minutes.
TORTITAS DE YUCA /YUCCA PATTIES
6 medium yucas,fresh or frozen
3 oz.Cream cheese,softened
2 eggs,lightly beaten
Salt
Achiote
1.Cook the yucas the day before preparing the
tortitas.If they are fresh,it should take about 30
minutes of simmering.If frozen,check after 30
minutes to see if they are soft.If not,leave for
another 15 minutes or so.The goal is to have
them soft all the way through.
2.The next day,grind the yuca to a soft dough.
Add the cheese,beaten eggs,salt and achiote.
Mix well and roll the dough on a floured surface;
cut into round tortitas (patties).
3.Fry them in hot vegetable oil until golden on
both sides.They can be served with a tomato or
avocado sauce.

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