Cook the yuca in a large pot with salted water over medium heat for about 15 minutes or until fork tender.

Drain the yuca and remove any fibers from the center. Transfer to a large bowl and mash.

Place the eggs in a bowl. Place the bread crumbs in another bowl.

Form the croquetas using your hands. The shape should be as a small cylinder (see picture)

Dip the formed croquetas into the beaten eggs covering all sides, and then cover them with bread crumbs.

Fill a large skillet with oil and heat over medium-high heat to 350°F.

Place the croquetas into heated oil and fry for 4 minutes or until brown on all sides, turning over once about halfway through.

Remove from the oil and place on a plate lined with paper towels. Serve with lime wedges and salsa rosada or your favorite dipping sauce.