Peel and cut the fresh yuca into chunks, place in salted boiling water, and simmer for about 20 minutes until fork-tender.

Drain the yuca well and remove the fibrous core from the center.

Mash the warm yuca in a mixing bowl until smooth but slightly textured, allowing it to cool.

Add minced garlic, chopped red onion, cilantro, salt, pepper, smoked paprika, egg, and flour to the mashed yuca and mix until evenly blended.

Shape the mixture into thick, round cakes about ½ inch high.

Heat vegetable oil in a skillet over medium heat, fry each cake for 3-4 minutes per side until golden brown.

For the mojo, heat olive oil in a small saucepan, sauté garlic until fragrant, then mix in lime juice, vinegar, cumin, and salt.