Start by placing the fresh yuca into a large pot of salted water. Bring to a boil, then reduce to medium and simmer for about 20 minutes until fork-tender. Drain well and let cool slightly before peeling.

Transfer the hot, drained yuca to a mixing bowl. Mash until smooth but with some texture remaining. Allow it to cool slightly.

Stir in minced garlic, diced onion, chopped cilantro, salt, black pepper, and smoked paprika into the mashed yuca. Add a beaten egg and flour, mixing until fully combined.

Divide the mixture into six equal portions and shape each into thick, round cakes about 1 inch thick.

Heat vegetable oil in a skillet over medium heat. Fry the yucca cakes for 3-4 minutes on each side until golden brown and crispy.

In a small saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant, then stir in lime juice, vinegar, cumin, and salt. Simmer for a couple of minutes.

Serve the yucca cakes with garlic-lime mojo drizzled over or on the side.