Yuca Pancakes with Queso Blanco and Veggies

Ingredients

• 4 tbsp olive oil
• ¼ cup chopped onions 
• 1 tbsp chopped garlic 
• ¼ cup shredded carrots
• ¼ cup shredded zucchini 
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme
• ½ cup shredded Tropical Queso Blanco
• 4 peeled yuca roots cut in halves
• 2 eggs
• 2 tbsp butter
• 1 cup all-purpose flour
• Salt and pepper  

Preparation

1. In a large pot, cook the yuca halves in water and salt for 20 minutes or until they are tender. 
2. In the meantime, heat 1 tbsp of oil in a fry pan; sauté the onions, carrots, zucchini, garlic and fresh herbs for about 6 minutes. Add salt and pepper to taste. Set aside.
3. When the yuca is cooked, drain and mash them with a potato masher; add the butter and mix.
4. In a small bowl beat the eggs vigorously with a fork for 30 seconds. Pour them onto the mashed yuca and add all the sauteed veggies. Mix well.
5. Add the shredded Queso Blanco and mix until all the ingredients are combined. 
6. In a frying pan put 3 tbsp of oil to heat. Spoon out some of the mixture and place it into the pan pressing down to make a pancake of circular shape, about a ¼ inch high.
7. Cook on both sides until golden brown. The operation is repeated as many times as the mixture yields.