Peel and chop fresh yuca into 1-inch pieces. Boil in salted water for about 20 minutes or until fork-tender, then drain and remove fibrous core.

Mash the warm yuca in a mixing bowl until smooth, retaining some texture. Set aside.

Combine mashed yuca with minced garlic, chopped red onion, cilantro, salt, black pepper, smoked paprika, beaten egg, and flour. Mix well.

Form the yuca mixture into six thick, round patties, about ½-inch to 1-inch thick.

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

In a separate skillet, heat olive oil and sauté minced garlic. Add lime juice, white vinegar, cumin, and salt, allowing the mojo to warm up.

Transfer fried yucca cakes to a paper towel-lined plate to absorb excess oil. Serve with garlic-lime mojo on top or on the side.