Red Snapper Yuca Cakes With Mojo De Ajo Recipes

SNAPPER CAKES

Steps:

• Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
• Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
• Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
• You should have approx 16 balls in total.
• Cover with plastic wrap and refrigerate 1- 2 hours.
• Remove the cakes and toss the cakes in the flour lightly dusting them.
• Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
• Serve with extra sweet chilli sauce or tartare sauce.

RED SNAPPER YUCA CAKES WITH MOJO DE AJO

Steps:

• Make cakes:
• Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes. Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes.
• While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes. Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then sauté, turning fish over once, until just cooked through, 4 to 6 minutes. Transfer fish with onion to a plate and cool to room temperature.
• Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon. Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse). Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray. Cover cakes with plastic wrap and chill 30 minutes.
• Make mojo while cakes chill:
• Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes. Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients. Chill mojo, covered, until serving.
• Sauté cakes:
• Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then sauté half of cakes, turning over once, until browned and heated through, about 8 minutes total. Sauté remaining cakes in remaining 1 1/2 tablespoons oil. Serve with mojo and lime wedges.
• *Available at Latino markets and some supermarkets.