Begin by placing your yuca chunks in a large pot, covering them with salted water. Bring to a boil over medium-high heat and let it bubble for about 20 minutes, or until fork-tender. Drain and remove any fibrous core.

Transfer the drained yuca to a mixing bowl while it’s still hot. Mash until smooth but slightly chunky. Allow to cool slightly.

In the bowl with mashed yuca, add minced garlic, red onion, cilantro, salt, black pepper, smoked paprika, egg, and sufficient flour. Stir until combined.

Divide the mixture into six equal portions, shaping each into a thick, round cake. Place on a plate or cutting board.

Heat about 1/2 inch of vegetable oil in a skillet over medium heat until shimmering. Fry the yucca cakes for 3-4 minutes on each side until golden brown and crispy.

While frying, prepare the garlic-lime mojo by heating olive oil in a saucepan and stirring in garlic until fragrant. Add lime juice, vinegar, cumin, and salt. Mix thoroughly and remove from heat.

Transfer fried cakes to a paper towel-lined plate. Serve arranged on a platter, drizzling the garlic-lime mojo over top or serving it on the side.