Crisp Yuca Cakes with Achiote Tomato Broth, Charred Chayote and Cilantro-Lime Cream

01

Ingredients

• 680 g (1 1/2 lb) fresh or frozen peeled yuca, cut into 5 cm pieces
• 1 cup cooked cannellini beans, drained and rinsed
• 2 tablespoons cornstarch
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice, divided
• 1/2 cup finely chopped fresh cilantro, divided, plus small leaves for garnish
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon ground black pepper
• 3 tablespoons olive oil, divided
• 1 teaspoon whole annatto seeds
• 2 garlic cloves, thinly sliced
• 2 cups plain tomato passata
• 1 cup low-sodium vegetable broth
• 1/2 teaspoon ground cumin
• 2 medium chayotes, peeled
• 1/2 cup unsweetened plain vegan yogurt
• 1 teaspoon toasted coriander seeds, lightly crushed

02

Prepare the dish

1. Bring a large pot of water to a boil. Add the yuca and cook uncovered for 25 to 30 minutes, until completely tender and translucent at the edges. Drain well, remove any firm woody cores, and mash while hot until smooth.
2. Mash the cannellini beans separately, then fold them into the yuca with the cornstarch, lime zest, 1 tablespoon lime juice, 1/4 cup chopped cilantro, 1/2 teaspoon salt and the pepper. Divide into eight portions and press into compact 2 cm-thick cakes. Chill for 15 minutes while preparing the other components.
3. For the broth, warm 1 tablespoon olive oil and the annatto seeds in a saucepan over medium-low heat for 3 minutes, until the oil turns deep orange. Strain out and discard the seeds, then return the coloured oil to the pan.
4. Add the garlic to the annatto oil and cook for 30 seconds. Stir in the passata, vegetable broth, cumin and remaining 1/4 teaspoon salt. Simmer gently for 15 minutes, then blend until silky and keep warm over low heat.
5. Use a wide vegetable peeler to shave the chayotes lengthwise into ribbons, stopping at the seed. Heat 1 tablespoon olive oil in a wide skillet over high heat. Sear the ribbons in two batches for 60 to 90 seconds per side, just until flexible with a few dark char marks. Transfer to a plate.
6. Stir the vegan yogurt with the remaining 1 tablespoon lime juice, remaining 1/4 cup chopped cilantro and 1 tablespoon water. Refrigerate until plating.
7. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the chilled yuca cakes for 3 to 4 minutes per side, turning once, until crisp and deeply golden. Hold them on a wire rack for 2 minutes so the crust stays firm.