- 1 medium yuca {about 2 cups shredded}
- 1 egg
- 4 stripes cooked bacon
- 1/2 c. cheese
- {I used pecorino romano sheep cheese}
- handful fresh chives
- 3 tsp. dried onion flakes
- or if powder only 1 tsp.
- if cheese is mild not salty add
- 1/2 tsp. pink Himalayan sea salt
- Dairy-Free & Vegan option below
Maybe you’re like me and if you find a comfortable well-fitting shirt or sweater you buy a few in different colors. I am like that with food too; If I find something that fancies my taste buds I want to keep trying it “on” different recipes.
It’s no surprise that Mr. Yuca is hanging around my kitchen because he is just so versatile and exciting. I was so disappointed when I went to my favorite market and Mr. Yuca was no where to be found. I guess everyone else got the memo about my Yuca Fries I shared with you last week {wink}!!
I am really excited to give you this savory recipe with bacon and yuca! It is so satisfying and shines culinary splendidness with every bite. These cakes freeze nicely and reheat in the toaster oven or pan for those quick last minute needs.
- 1 medium yuca {about 2 cups shredded}
- 1 egg
- 4 strips cooked bacon
- ½ c. cheese {I used pecorino romano sheep cheese}
- handful fresh chives
- 3 tsp. dried onion flakes
- or if powder only 1 tsp.
- if cheese is mild not salty add
- ½ tsp. pink Himalayan sea salt
- Dairy-Free option:
- omit cheese add ¼ c. ground flax
- 3 tbsp. water
- 1 tsp. pink Himalayan sea salt
- Vegan option:
- Omit egg, cheese & bacon
- add 2 tbsp. dried onion flakes
- 1¼ tsp. pink Himalayan sea salt
- Using a peeler take the yuca’s skin off and shred flesh into a large bowl.
- Add egg, spices, cheese and chop bacon and mix well.
- Form flat round cakes and place on a baking sheet.
- Bake for 20-25 minutes until golden brown.
- Broiling them the last few min. will get them golden.
- These will freeze and heat up nicely for breakfast or dinner.
With a Spoonful of Health,