Boil the Yuca: Fill a large pot with water, add salt, and bring to a boil. Add yuca chunks and cook for about 20 minutes or until fork-tender. Drain and let cool slightly before removing the tough core.

Mash the Yuca: Transfer the warm yuca to a mixing bowl and mash until smooth with some texture. Let it cool for a few minutes.

Mix Cake Base: Add minced garlic, chopped onion, cilantro, salt, pepper, paprika, beaten egg, and flour to the mashed yuca. Stir until combined, adjusting flour as necessary.

Shape Cakes: Divide the mixture into equal portions and shape into 6 thick cakes, resting them on a plate.

Fry Cakes: Heat vegetable oil in a skillet over medium-high heat. Fry the cakes for 3-4 minutes on each side until golden brown and crispy, then drain on paper towels.

Prepare Mojo: In a small saucepan, heat olive oil and sauté garlic until fragrant. Stir in lime juice, vinegar, cumin, and salt.

Serve: Arrange yucca cakes on a platter and drizzle with mojo sauce or serve on the side.