Cod Fish and Yuca Cakes

There are a lot of recipes for cod fish cakes, some better than others. I have tried a few made with potatoes that I like, but my grandmother used to make cod fish cakes with yuca, and they are definately my favorites ones. They have great texture and a wonderful taste.

This is the recipe for my grandmother’s Cod Fish and Yuca Cakes. Enjoy!



(6-8 Cakes)

  • 1 pound cod fillets, cooked and flaked
  • 1 cup cooked and mashed yuca (cassava)
  • 1/4 cup bread crumbs
  • 1 tablespoon butter
  • 1 scallion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tablespoon cilantro, chopped
  • 1/4 cup heavy cream
  • 2 eggs, beaten
  • 1/2 teaspoon mustard
  • 1/4 teasppon ground cumin
  • Red pepper flakes to taste
  • salt and pepper
  • Oil for frying


In a small skillet over low heat, melt the butter. Add the green onions and garlic. Cook for 2 minutes.

In a medium bowl, place the flaked fish, mashed yuca, cooked onions and garlic, bread crumbs, cilantro,mustard, cumin, red pepper flakes, salt and pepper and mix well.

In a separated bowl, whisk together the cream and eggs until well blended. Add to the fish mixture and mix well.

Form the mixture into round cakes. In a large saute pan over medium-high heat fry the cakes in the oil, turning once, until lightly browned, about 3 minutes per side. Serve with lime wedges on the side.

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  1. says

    I could just stare at these cod cakes but would prefer to eat them! Thanks for the link back to your yuca post – I’ve seen the raw root but will be on the lookout for the frozen one since you note that it may be easier to cook/come out more tender.

  2. says

    These look so good, I am tempted to try them even without the yucca. Impossible for me to get it here but still all the other flavours just seem to blend in so well!

  3. says

    I haven’t had the opportunity to try yuca yet, but I would really love to find some locally. These cakes look so crispy on the outside, yet creamy and delicious on the inside.

  4. says

    These look beautiful! I’ve used yucca when I made salmon cakes before and I really like it. Your recipe sounds wonderful and I am definitly going to make it!

  5. says

    Whoa. I just realized how long its been since I’ve had yucca. Definitely need to change that.

    I love the sound of these fish cakes! Way better than any I’ve ever seen so far.

    • Erica says

      Carmen- Tengo otra receta de torticas de atun que voy a publicar la otra semana. Pero puedes hacer estas con atun tambien.

  6. Noni says

    Yummy! I have never thought to combine cod with yucca to create such a delicious fish cake but I am certain to make these! Thank you for sharing.

  7. says

    Ooh! These look just like the ones my parents used to make. I can just imagine right now how they must taste. I think they used salted cod – there was always a fair amount of that in the house.

  8. Candy says

    Tengo un paquete de yuca guayada congelada y necesito una receta que no sea de pasteles o alcapurias….pense que tal vez pueda ser pastelon, o como puedo cocinar la yuca cruda molida congelada… gusta mucho experimentar con recetas….pero esta vez quiero ir a la segura….gracias

  9. says

    I made these tonight for dinner and they were a hit! I’m paleo so I subbed the heavy cream for full-fat coconut milk, the bread crumbs for almond flour, and used fresh poached trout instead of cod since that was all I had. Even my fish-hating father loved them! The yucca makes them crispy on the inside yet still soft, creamy, and delicious on the inside. This is will be my go-to fish cake recipe from now on. Muchas gracias Erica, la receta estuvo deliciosa!

  10. Erica says

    This may sound nuts but can I substitute heavy cream with sour cream. I am trying to cut down on cholesterol big time.

    Many Thanks


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