← Back to Search Results
pan-frying Latin American, Spanish
Yuca and Beef Patties

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Lampreado

In Paraguay, yuca is a mainstay that appears on the table, in one form or another, almost every day. Lampreado is one of the many tasty, wholesome recipes that use this versatile root vegetable. It is of Spanish origin, although in a way it also resembles the kibbeh, or kibbi, of the Arabs, which is made with ground meat and bulgur (thanks, no doubt, to centuries of Moorish occupation of Spain). In this dish, a crunchy exterior gives way to a soft, savory interior. It is both fun and comfortingly familiar. Lampreado may also be made with finely chopped boiled beef or carne seca (beef jerky), if you wish to try different variations.

Yield: Make 8 patties; 4 to 8 servings

Ingredients

  • 1 pound fresh or frozen yuca
  • 2 tablespoons canola oil, plus more for frying
  • 1 medium-size onion, minced (about 1 cup)
  • 1 clove garlic, minced
  • 8 ounces lean ground beef
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Fresh or dry bread crumbs

Directions

1. If using fresh yuca, peel it. If using frozen yuca, do not thaw it. Cook the yuca in boiling salted water until tender. Do not let it get too soft, or it will become watery. Drain and mash.

2. While the yuca is cooking, heat the oil in a large skillet over medium heat. Add the onion  and garlic and cook, stirring a few times, until the onion is softened, about 5 minutes. Stir in the ground beef, salt, and pepper and cook, breaking up the meat with a wooden spoon or fork, until the beef loses its pink color.

3. Mix the beef with the yuca until well blended and shape into 8 patties, just like hamburgers. Dredge in the bread crumbs until evenly and completely covered. This recipe can be prepared to this point up to a day ahead. Just cover loosely with waxed paper and refrigerate until needed.

4. To serve, heat a large skillet over medium heat. Add enough oil to coat the bottom of the skillet and, when it is sizzling hot, add the patties 4 at a time. Fry on both sides until golden brown, about 4 minutes per side. Serve hot.

To Serve:

Serve with a tossed salad.


© 2003 Maria Baez Kijac

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

236kcal (12%)
22mg (2%)
13mg (21%)
1mcg RAE (0%)
270mg
20mg
7g
2g
1g
25g
18mg (6%)
197mg (8%)
2g (9%)
12g (18%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
martin-yans-china Martin Yan's China
by Martin Yan
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
nigella-express Nigella Express
by Nigella Lawson
spice Spice
by Ana Sortun
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
cooking-for-friends Cooking for Friends
by Gordon Ramsay
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?