Peel the yucca and boil it in salted water until it’s soft but still holding its dignity.Drain it well, let it air‑dry and cool a little, then pull out that central fiber like you’re removing a tiny troublemaker.Mash it with a mortar and pestle or run it through a food mill until it turns smooth and ready for greatness.
Sauté the ground beef in a little fat until it starts to brown, then add the garlic and let it sizzle for 30 seconds to a minute—just enough to wake it up.Sprinkle in the seasonings and a touch of salt, give everything a good stir, and let it cool slightly before moving on.
Add the mixture to the yucca purée and knead it with your hands until everything comes together beautifully.The dough should feel soft and friendly—give it a taste and adjust the salt if it needs a little extra love.
Divide the mixture into portions of whatever size feels right.Shape each one into a round ball first, then flatten it gently into a patty.They’re usually made small—perfect little appetizers that vanish the moment they hit the table.
Fry them in plenty of hot oil until they turn beautifully golden and crisp.They should come out crunchy and light, without soaking up any oil—just pure, irresistible goodness.
