Repingachos de Pescado (Fish and Yuca Cakes)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
60 minutes
Number of servings
8
Difficulty
Medium
Ingredients
500
gr cooked yuca not too soft, ground
1
tbsp wheat flour (or corn flour)
500
gr fish, cut in pieces (or grated cheese)
250
gr chopped scallions
1
piece(s) ripe tomato, finely chopped
1
tbsp ground cilantro and thyme
oil
pinch salt and pepper to taste
Directions
- Smash the yuca like making mashed potato, then add the flour and knead the dough.
- Cook the fish on a pan with some water, add the onion, tomato, and herbs. Once the fish is cooked, drain and break down in small strains (like pulled pork). Remove the fish bones if any.
- Take small portions of the dough and make small balls filling with the fish (or cheese) and close them with pressing inside your hand.
- Fry in very hot oil until golden, drain and serve.
- Note: If prepared with cheese, omit onion, tomato, cilantro and thyme.
Cooking Notes
Use cheese or tofu for a vegetarian alternative.