Prepare the Yuca: Bring a large pot of salted water to a boil. Add the yuca chunks and cook for about 20 minutes, or until fork-tender. Drain and let cool slightly, then remove any fibrous core.

Mash the Yuca: In a mixing bowl, mash the warm yuca until smooth but still textured, about 2-3 minutes.

Combine Ingredients: Add minced garlic, chopped red onion, cilantro, salt, black pepper, smoked paprika, beaten egg, and all-purpose flour to the mashed yuca. Mix until well combined.

Shape the Cakes: Form the mixture into approximately 6 thick, round cakes, pressing them firmly to hold shape.

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

Prepare the Garlic-Lime Mojo: In a small saucepan, heat olive oil, sauté minced garlic for 30 seconds, then stir in lime juice, white vinegar, cumin, and a pinch of salt.

Serve and Enjoy: Arrange the cakes on a platter, drizzle with garlic-lime mojo, and enjoy!