Cooking for Real


Cooking for Real


Cooking for Real


Culture Kitchen 113 Food Images

Source: Culture Kitchen / CLEO TV


  • Stuffed Yuca Balls with Mint Relish
  • Olive oil
  • ½ pound minced chicken breasts
  • Kosher salt
  • Black pepper
  • ½ pound ground chorizo
  • ½ teaspoon allspice
  • 4 garlic cloves pressed
  • 2 tablespoons roughly chopped curly parsley
  • ¼ cup Worcestershire
  • 3 tablespoons capers
  • 3 tablespoons chopped dates
  • Fresh nutmeg for grating
  • 18 oz frozen yucca or 4 fresh yucca, boiled
  • .
  • Mint relish
  • ½ cup fresh mint, minced
  • ½ cup curly parsley, minced
  • 3 cloves minced or pressed garlic
  • Kosher salt
  • 2 tablespoons Champagne vinegar
  • 2 teaspoons Agave
  • 2 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • .


Heat a large skillet over medium high heat and add olive oil. Once hot, add the ground chicken and stir to break up the clumps. Season with salt and pepper. Once the chicken is nearly cooked add the chorizo and allspice and stir into the chicken and continue to brown. Add in the garlic, parsley, worcestershire sauce, and grated fresh nutmeg to your preference and mix into the mixture. Reduce the seasoned liquid in the mixture for about 3-5 minutes over medium to medium high heat. In the meantime begin to form the yucca balls. Mash the boiled and cooled yucca in a large bowl. Then form the mashed yucca into a thick patty. Place about 2-3 teaspoons of the filling into the center and fold the yucca around it. Continue to do so with all the yucca and filling. Heat a pot of oil until it reaches 350 degrees. Gently drop the yucca balls into the oil and fry until golden brown. Using a spider, remove and place on a paper-towel-covered plate to drain all excess oil. Repeat until all your yuca balls are cooked. In the meantime make the mint relish. Add the ingredients into a medium bowl. Mix to combine and season with salt and pepper to taste. Serve the yucca balls with the mint relish and enjoy!