Yuca Coconut Patties
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
- 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.
- Pre-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
Yield: 20 patties (20 servings
Serving size 1 patty (about 1 ounce/30 g)
Nutritional Analysis Per Serving Calories 70 Total Fat 3 g Saturated Fat
1 g Cholesterol 0 mg Carbohydrates 11 g Fiber 1 g Sugars 2 g Protein 0 g Sodium
60 mg Potassium 58 mg
Reprinted with permission from