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1
Simmer yuca in boiling salted water until fork-tender, 30 to 35 minutes.
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2
Drain yuca and transfer to a large bowl, then cool to room temperature, about 30 minutes.
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3
While yuca is cooling, heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion with cumin and 1/4 teaspoon cayenne, stirring occasionally, until beginning to soften, about 2 minutes.
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4
Sprinkle salt and remaining 1/4 teaspoon cayenne over fish and add to onion in skillet, then saute, turning fish over once, until just cooked through, 4 to 6 minutes.
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5
Transfer fish with onion to a plate and cool to room temperature.
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6
Remove thin, fibrous core from yuca if necessary, then coarsely mash yuca with a wooden spoon.
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7
Flake fish and add to yuca along with onion and herbs, tossing to combine (mixture will be coarse).
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8
Form into 12 (2 1/2-inch) cakes (1 inch thick) and transfer to a wax-paper-lined tray.
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9
Cover cakes with plastic wrap and chill 30 minutes.
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10
Cook garlic in oil in a small skillet over low heat, stirring, until just softened, about 3 minutes.
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11
Transfer garlic with oil to a small bowl and stir in remaining mojo ingredients.
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12
Chill mojo, covered, until serving.
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13
Heat 1 1/2 tablespoons oil over moderately high heat in a 12-inch heavy skillet (preferably nonstick) until hot but not smoking, then saute half of cakes, turning over once, until browned and heated through, about 8 minutes total.
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14
Saute remaining cakes in remaining 1 1/2 tablespoons oil.
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15
Serve with mojo and lime wedges.
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16
*Available at Latino markets and some supermarkets.
