Recipe

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• 1 (15 1/2 oz) can black beans, drained and rinsed
• 1/2 lb yucca root
• 1/2 cup flour
• 2 tbsp butter (you can also sub oil but has better consistency for this)
• 1/4 tsp salt
• 2 tsp all-purpose mexican seasoning ( see description for link to recipe, or use your own)
• 1/4 cup canola oil, for frying ( this is an estimate)

• 1 Peel and wash the yucca. Cut into pieces.
• 2 Boil in salted water for about 15-20 minutes or until tender. (shorter time if you use a pressure cooker; which is just a dream in my current ghetto kitchen that has no $%*# space.).
• 3 Plop the tender yucca pieces into the food processor. Add the flour as well. Rinse and drain the black beans and put them in too.
• 4 Continuously pulse until the ingredients have pureed together- but not entirely pureed, about halfway. There needs to be some whole beans and yucca chunks in there or else there's nothing to chew on.
• 5 Add the spices, and butter or oil and pulse again until melded.
• 6 If your food processor is a pain in the $$ like mine, chances are some large yucca chunks and whole black beans are in there too. This is fine, I actually found this really added to the texture and flavor.
• 7 With your hands, form patties about the size of yo-yos. There should be about 15-20 of them.
• 8 Let the patties sit for a while (about 10 minutes. In my case, I had to run to class so I put them in a container in the fridge for 2 hours and fried them up when I returned.).
• 9 Pour canola oil in a frying pan and make sure the oil doesn't get too hot.
• 10 Fry the patties in the oil, about 2-3 minutes on each side.
• 11 Blot on paper towels and serve with salsa, sour cream, and/or guacamole or your favorite dipping sauce and enjoy.