First, start early by working with the potatoes and yuca. Wash them well, then place them in a pot with enough water to cover. Add only salt, and cook until they’re soft.

Once the potatoes and yuca are cooked, mash them. You can use a potato masher or a fork if you don’t have one. The trick is to mash them while they’re still hot—use a towel to help, peel them, put them in a bowl, and mash. Do this for both the potatoes and yuca.

When you’re done, the mixture should be warm, not hot. Season with salt and pepper to taste, and knead until the mixture is smooth and well combined. You’ll notice it binds well and you won’t need to add anything else. If you use only potatoes, make sure to choose a variety that isn’t too mealy, or you may need to add egg and flour.

Heat oil (not olive oil) in a skillet. When hot (but not too hot), add the meat and cook, stirring well. Let the juices evaporate, then move the meat to the side of the skillet (don’t remove it).

Add the diced onion, then gradually add the rest of the prepared ingredients. Add salt, pepper, and dried oregano at the end. Taste and adjust seasoning.

Now it’s time to assemble the patties. Work with clean hands. You’ll need all-purpose flour and 1 beaten egg. I didn’t add anything to the egg—it’s orange because it’s from a free-range chicken.

With clean hands, take a ball of potato mixture and flatten it with your fingertips. You don’t need to flour your hands (it won’t stick). Add filling and close the patty, shaping it into an oval with your hands together as if in prayer.

When ready to cook, take the patties out of the fridge. Heat a skillet with a little oil (not olive oil) over medium-low heat. Remember, everything is already cooked—we just want to brown them. Fry, then drain on paper towels to remove excess oil if needed. Serve hot. All done!