Start by peeling and cutting fresh yuca into chunks. In a large pot, bring salted water to a boil, then add the yuca. Cook for about 20 minutes or until the yuca is fork-tender but not mushy. Drain the yuca and remove any fibrous core.

Transfer the boiled yuca to a mixing bowl while it’s still warm. Mash the yuca until smooth, leaving a bit of texture.

In the same bowl, combine the mashed yuca with minced garlic, diced red onion, chopped cilantro, salt, black pepper, smoked paprika, a beaten egg, and all-purpose flour. Mix until well incorporated.

Divide the mixture into six equal portions. Roll each portion into a ball and flatten it into a thick, round cake.

In a large skillet, heat enough vegetable oil over medium heat. Add the yucca cakes, frying them for about 3-4 minutes on each side until golden brown.

In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in lime juice, white vinegar, cumin, and a pinch of salt. Remove from heat.

Once the yucca cakes are crispy and golden, transfer them to a paper towel-lined plate. Serve warm with the garlic-lime mojo.