Yucca croquettes

INGREDIENTS
• 1/2 kilo of yucca
• 1 tablespoon of salt
• 1/4 of kilo of white cheese of our taste
• 1 cup of ground cassava
• 3 tablespoons of olive oil
• Oil for frying
PREPARATION
The yucca is peeled and washed well, cut into cylinders that are split in half, put in a pot, covered with water and brought to a high heat. When it softens, add a little salt, let it boil for five more minutes and then remove it from the heat, strain it and, while still hot, with the help of a fork, remove a stick or fibrous vein that it brings in the center. Also hot, pour it into a deep container and crush it with the help of a fork or a food mill, add the tablespoon of salt, stir well and let it cool.
Take a teaspoon of olive oil in your hands and rub both hands together, then take a little of the cassava puree dough (it's easier to handle with your hands).
greased), we shape the croquette with our hands and put a small piece of our preferred cheese in the center of it.
We close the croquette and shape it into a rectangle if desired. Then we coat it in ground cassava bread and fry it until golden brown.
Once fried, place the croquettes on absorbent paper. They are best eaten hot.