Fakey Fried Yucca Root

Ingredients

• 2 large yucca root
• 4 cups vegetable oil
  
• 2-3 pinches of salt

I had a bit of a hard time finding yucca root.
I eventually found these babies at a spanish
market or mercado.
To pick out the perfect yucca, look for one with
Plenty of wax on its outside, and no visible damage.
The picture to the right is exactly what mine looked like
before it was cooked. >>>

Directions

1. Peel yucca as if it were a potato. no skin should be visible when this step is complete.
   
2. Cut the peeled yucca right down the middle so you have two potato sized pieces. Then cut the yucca into long quarters. when both parts of this step are done you should have 8 long pieces of yucca similar to steak fries. continue to do this to the other yucca.
   
3. Boil the yucca in a medium sized pot for about 45 mins. to an hour. peel any strings that may have been left on the outside of the yucca.
   
4. You will know when yucca is ready to fry when it is soft and tender. Again, much like a potato. and when it is a consistent color all the way through.
   
5. When your yucca is ready to fry, heat a medium sized saucepan with 4 cups vegetable oil to 350 degrees (or medium high)
6. When grease is of temperature, gently put the yucca into the oil. flip if necessary. wait 3-4 minutes or until golden brown.
7. Take the yucca from the pan and place it onto a plate with paper towels... salt to your liking, and ENJOY!

*** Yucca is great as a side to just about any meal, but particularly good with many latin meals... as its origin would suggest.***

Tuna Burgers

Ingredients

(Its best to use fresh vegetables for this recipe)

• 1 can of tuna, drained (you can add a bit more, we did)
• 1 egg
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup minced onion
• 1/4 cup minced celery
• 1/4 cup minced red bell pepper
• 1/4 cup mayonnaise
• 2 tablespoons A-1 or steak sauce
  
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• Dash of onion powder
  
• 1/8 teaspoon ground black pepper
• 1 dash hot pepper sauce or ground dried peppers
  
• 2-4 hamburger buns (depending on size of burgers)
  
• 1 tomato, sliced
• 4 leaves of lettuce
  

*makes 2-4 servings

Directions

1. Combine all ingredients (except for hamburger buns, tomato, and lettuce of course) Mix well. Shape into 4 (or 2) patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
2. Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
3. Serve on buns with tomato slices and lettuce leaves, if desired.

We dipped ours in a bit of mustard, but you are free to experiment with whatever you like.

*** I must give credit to Alex, first off, who made this recipe, and www.allrecipes.com for giving him the idea. ***


***This is probably THE BEST burger i have had in my life. it was filling, but not heavy... perfect for lunch... and you don't have that guilty "I just ate a cow" feeling! :) ***