This recipes makes four servings.
- 1 ½ cups shredded cassava root, sometimes called yucca or manioc.
- 1/2 cup mayonnaise
- 2 Tbsp. orange marmalade
- 2 Tsp. fresh lime juice
- 2 Tsp. chipotle puree
- To taste, fine sea salt and black pepper
- As needed, vegetable oil (canola is best) for frying, cilantro sprigs for garnish
- Squeeze the extra water out of the shredded yucca by placing about ¾ of a cup of the yucca in a potato ricer and squeeze down hard. Or do it in tennis-ball-size batches with your hands. The best way is to just put about 1 Tbsp. at a time in a lime juicer and squeeze out the water. (This will also form nicely shaped cakes.) If you are not using the lime juicer, form the yucca into cakes using about ¼ cup for each one. Press firmly so they stay together.
- Make the mango chipotle mayonnaise by whisking the mayonnaise, mango puree, lime juice and chipotle puree. Season it to taste with salt and pepper. Reserve.
- Heat a frying pan with the vegetable oil, about ½ inch deep. Heat until about 350 degrees F., or do a test and place a yucca cake in. You should have a medium sizzle. Keep the cakes sizzling. If the oil temperature gets too low, they will get soggy and absorb oil. Flip over once the first side is golden brown and repeat.
- Drain on a rack or paper towels.
- Season to taste with fine sea salt.
- Serve with the mango chipotle ketchup.