20 patties / 1 hour 45 min
Prep 15 min / Cook 1 hour 25 min
The combination of yuca and coconut results in a tropical treat – perfect for vegans or those who enjoy gluten-free options. Canola oil keeps the patties from sticking to the pan and helps combine the ingredients without adding any extra saturated fat.
- 1 lb (500 g) yuca (cassava root)
- canola oil cooking spray
- 2 tbsp (25 mL) canola oil
- 1/2 cup (125 mL) unsweetened shredded coconut
- 3 tbsp (45 mL) coconut sugar or brown sugar
- Slice yuca into three equal-length sections. Peel each section. Cut each section in half lengthwise and chop into 1 1/2-inch (3.5-cm) pieces.
- In medium saucepan, place yuca and cover with water. Bring to a boil over medium-high heat, cover and reduce to a simmer. Cook 20 minutes or until yuca is tender throughout. Drain and let cool about 20 minutes or until cool.
- Pre-heat oven to 350 °F (180 °C). Spray large baking sheet with canola oil cooking spray. Set aside.
- Once yuca is cooled, remove thick fiber strands. In bowl, combine yuca with remaining ingredients, folding them in with your hands until texture is dough-like.
- On prepared baking sheet, divide yuca into 2 tbsp (25 mL) balls and flatten with your hand into patties. Spray top of them with canola oil cooking spray.
- Bake patties in oven about 45 minutes, flipping every 10-15 minutes, until golden brown.
Nutritional info per serving (1 patty)
- Calories: 70
- Protein: 0 g
- Total Fat: 3 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Carbohydrates: 11 g
- Fibre: 1 g
- Sugars: 2 g
- Added Sugars: 2 g
- Sodium: 0 mg
- Potassium: 58 mg