Bolitas de Yuca y Bacalao
Makes about 20

2 cups boiled and mashed yuca
½ cup flour
½ fresh cilantro, diced
1 tsp. minced garlic
1 egg
2 cups boiled & desalted bacalao
salt and pepper to taste

Breading mix . . . .

2 eggs, slightly beaten
½ cup flour
1 cup cracker crumbs (saltine crackers - run thru food processor)

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.
Fry until golden.


These can be made ahead and fried just before serving. They can also be prepared and frozen to fry at a later time.