Recycle your leftovers into yucca croquettes

By Liliana Moyano for Shine Latina

Croquetas de yuca Croquetas de yuca The best thing about croquetas, a staple food of several Latin countries, is that they can be made out of almost anything.

Last week I had some boiled yucca leftovers from a family barbeque. I found table cream and some shredded mozzarella cheese in the fridge, so I knew I was golden.

I mashed the yucca, mixed it with the cheese and cream, and came up with the most-delicious pan-fried yucca croquettes. I could've had a whole new party and used them as appetizers!
Yucca, crema latina and cheese ready to mixYucca, crema latina and cheese ready to mix
Ingredients

(12 croquettes)
1 lb. boiled yucca
½ cup crema latina or table cream
½ cup shredded mozzarella
½ cup breadcrumbs
¼ cup canola oil

Try this dish with my guava glazed chicken wings

Directions
Croquettes pan frying Croquettes pan frying
Place the yucca on a cutting board and mash it until it becomes a paste. In a bowl, add the crema latina and mozzarella to your yucca paste.

Mold the mixture into small balls, slightly flattened, and sprinkle each one with bread crumbs.

Preheat a pan with oil at medium heat and place the croquetas in, one by one. Fry for 2-3 minutes on each side, until the outside turns golden.

Remove from the pan and place the croquetas on a paper towel to drain them of oil.

Serve and enjoy!

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