Stuffed Yuca Pancakes

Ingredients:

• 3 cups chopped yuca, peeled (about one yuca root)
• 2 tablespoons of your favorite cooking oil, I used one tablespoon of grapeseed and one tablespoon of olive oil
• 1/2 teaspoon black pepper
• 1 teaspoon tony sacheres
• 1/2 pound grass fed ground beef
• 1/2 cup carrots finely diced
• 1/2 cup onion finely diced
• 1/2 cup zuchini finely diced 

1. Preheat oven to 375
2. Boil the yuca in a pot of water for approximately 15 minutes or until fork tender (be careful to not overcook)
3. While yuca is cooking, saute carrots, onion and zuchini 
4. Once browned add ground beef and seasonings and cook until no longer pink
5. Remove meat mixture from heat and set aside and drain excess fat
6. Once yuca is fork tender, drain and transfer cooked yucca to a food processor 
7. Pour in 2 tablespoons cooking oil into food processor with yuca and blend on high or until well combined and smooth
8. Remove the yuca dough from food processor
9. Allow to cool in the fridge for about twenty minutes
10. Divide the dough into 12 portions
11. Wet hands with water to prevebt the dough from sticking 
12. Take your small handful, roll it into a ball then flatten it into a “pancake” 3-4 inches in diameter, do not make it too thin
13. Take a spoonful of the meat mixture and place it in the center of your dough (about a tablespoon)
14. Next place another dough pancake on top and seal edges 
15. Repeat until all 6 pancakes are made 
16. Bake for 15 minutes on a parchment lined cookie sheet
17. Heat frying pan and coat with cooking oil or nonstick cooking spray 
18. Remove baked pancakes from oven and fry on both sides or until browned
19. Enjoy!