Enyucados

Peel and finely grate the yuca (cassava), then squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. Transfer the grated yuca to a large mixing bowl.

Preheat your oven to 375°F (190°C) and grease a baking dish or individual molds generously with oil or softened butter.

Add the softened butter, beaten eggs, and flour to the grated yuca, then mix thoroughly until a cohesive, slightly sticky dough forms.

Drizzle in the oil and continue mixing until the dough is smooth and uniform in texture, adjusting with a small amount of flour if the mixture feels too wet.

Portion the dough into individual patties or press it evenly into the prepared baking dish, smoothing the top with a spatula or damp hands.

Bake in the preheated oven for 30 to 35 minutes, or until the enyucados are golden brown on top and a toothpick inserted in the center comes out clean.

Remove from the oven and allow the enyucados to cool in the pan for at least 10 minutes before unmolding or slicing, so they firm up properly.