de Yuca y Bacalao
2 cups boiled and mashed yuca
Breading mix . . . .
2 eggs, slightly beaten
In a medium size bowl mix the yuca, four, clinantro, garlic and bacalao and season to taste with salt (if needed) and black pepper. I like to use sea salt and large grain black pepper. Divide mixture into 2 portions, then form ten balls with each section to make 20 (más o menos). Use a tablespoon measure to all balls are the same size.
Bread each ball by rolling it in the flour, then in
the eggs and then in the cracker crumbs.
These can be made ahead and fried just before serving. They can also be prepared and frozen to fry at a later time.