Boil the Yuca: Peel and chop the fresh yuca into roughly one-inch chunks. Bring a large pot of salted water to a rolling boil, add the yuca, and cook for about 20 minutes or until fork-tender. Drain and let cool slightly.

Mash It: In a large mixing bowl, mash the warm yuca until it reaches a smooth yet slightly textured consistency.

Mix the Cake Base: Add minced garlic, finely chopped red onion, fresh cilantro, salt, black pepper, and smoked paprika to the mashed yuca. Mix in a beaten egg and gradually stir in all-purpose flour until moldable.

Form the Cakes: Divide the mixture into six equal portions and shape into thick round patties, about half an inch thick.

Fry: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Fry the yucca cakes for 3-4 minutes on each side until golden brown and crisp.

Make the Mojo: In a small saucepan, heat olive oil and sauté minced garlic until fragrant. Remove from heat and stir in lime juice, white vinegar, cumin, and salt.

Serve: Drizzle the garlic-lime mojo over the yucca cakes just before serving or present it on the side for dipping.