The combination of yuca and coconut results in a tropical treat – perfect for vegans or those who enjoy gluten-free options. Canola oil keeps the patties from sticking to the pan and helps combine the ingredients without adding any extra saturated fat.
1 pound yuca (cassava root) 500 g
canola oil cooking spray
2 tablespoons canola oil 30 mL
1/2 cup unsweetened shredded coconut 125 mL
3 tablespoons coconut sugar or brown sugar 45 mL
1/2 teaspoon salt 2 mL
Slice yuca into three equal-length sections. Peel each section. Cut each section
in half lengthwise and chop into 1 1/2-inch (3.5-cm) pieces.
In medium saucepan, place yuca and cover with water. Bring to a boil over medium-high
heat, cover and reduce to a simmer. Cook for 20 minutes or until yuca is tender
Drain and let cool about 20 minutes or until cool.
Heat oven to 350 degrees F (180 degrees C). Spray large baking sheet with
canola oil cooking spray. Set aside.
Once yuca is cooled, remove thick fiber strands.
In bowl, combine yuca with remaining ingredients, folding them in with your hands
until texture is dough-like.
On prepared baking sheet, divide yuca into 2 tablespoons (30 mL) balls and flatten
with your hand into patties. Spray top of them with canola oil cooking spray.
Bake patties in oven about 45 minutes, flipping every 10-15 minutes, until golden