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1
Place yuca in large saucepan; add enough water to completely cover yuca.
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2
Bring to boil on medium-high heat.
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3
Reduce heat to medium-low; simmer 15 min.
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4
or until tender but not soft.
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5
Drain.
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6
Cool.
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7
Meanwhile, combine tomato paste, cumin and dressing in large skillet.
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Stir in onions.
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Cook on medium-high heat 3 min.
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10
or until onions are tender.
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Add meat and pepper; mix well.
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12
Cook 15 min.
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13
or until meat is no longer pink, stirring occasionally.
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14
Place yuca and cream cheese in large bowl; mash well.
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15
Add 2 of the eggs, one at a time, stirring until well blended after each addition.
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16
Gradually add flour, stirring until mixture forms a stiff dough.
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17
(If dough is too soft, mix in an additional 1 Tbsp.
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18
flour.)
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19
Shape 1/4 cup of the dough into a ball.
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20
Press a deep hole into center of ball with your finger; fill hole with 2 tsp.
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21
of the meat mixture.
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22
Reshape ball to completely enclose filling.
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23
Repeat with remaining dough and meat mixture to form a total of 20 balls; set aside.
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24
Beat remaining egg with the 1 tsp.
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25
water in shallow bowl or pie plate.
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26
Place cracker crumbs in separate shallow bowl or pie plate.
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27
Dip yuca balls in the egg mixture, then in the cracker crumbs, turning to evenly coat each ball.
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28
Heat oil in large saucepan on medium-high to 375F.
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29
Carefully add yuca balls, a few at a time; cook 2 min.
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30
or until golden brown.
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31
Drain on paper towels.
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32
Serve warm.
