Peel the yuca and cut it into manageable chunks. Place the yuca in a large pot of salted water and bring to a boil. Cook for about 20 minutes until fork-tender, then drain and remove any fibrous core.

Transfer the boiled yuca to a mixing bowl while still warm and mash until smooth but slightly chunky. Allow to cool slightly.

In the bowl with the mashed yuca, add minced garlic, chopped red onion, and cilantro. Sprinkle in salt, black pepper, smoked paprika, beaten egg, and flour. Mix thoroughly until well combined.

Divide the mixture into six equal portions and shape each into a thick, round cake about ¾-inch thick. Set aside.

Heat about ½ inch of vegetable oil in a skillet over medium heat until shimmering. Fry each cake for 3-4 minutes per side until golden brown.

While the cakes are frying, prepare the mojo by heating olive oil in a small saucepan. Add minced garlic and sauté for 1-2 minutes. Stir in lime juice, white vinegar, cumin, and salt.

Once fried, transfer the yucca cakes to a paper towel-lined plate. Serve warm, drizzled with garlic-lime mojo or with the sauce on the side.