Sonso De Yuca

Ingredients

• 2 pounds yuca (cassava) – peeled and cut into 2-inch chunks
• 8 cups water – for boiling yuca
• 1 tsp salt – for boiling yuca
• 10 ounces queso fresco – coarsely grated
• 2 tbsp unsalted butter – softened
• 1 egg – beaten
• 2 tbsp milk – room temperature
• 1 tbsp vegetable oil – for greasing grill or pan

Instructions

1. Peel the yuca and cut into 2-inch chunks. Bring 8 cups water and 1 tsp salt to a boil in a large pot, add the yuca, and simmer until very tender, 20–25 minutes.
2. Drain well and return the yuca to the hot pot to steam-dry for 2 minutes. Remove and discard the woody fiber from the center of each piece.
3. Mash the yuca until smooth and lump-free, then work in the softened butter until fully absorbed.
4. Add the grated queso fresco, the beaten egg, and the milk. Mix until a cohesive, pliable dough forms that holds together without cracking, 1–2 minutes. Let rest 5 minutes.
5. Preheat a grill or a large nonstick skillet over medium heat. Lightly grease the grates or pan with the vegetable oil.
6. With damp hands, mold about 0.5 cup of dough around a wooden skewer to form a flat oval about 0.5 inch thick; or shape into oval patties without sticks. Repeat to make 8 pieces.
7. Cook, turning once, until golden with light char and heated through, 3–4 minutes per side. Work in batches if needed.
8. Serve hot.