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Boil the yuca about 30 minutes, until soft. Drain the yuca and mash in a medium bowl.
Add peppers, culantro, and salt and mix to combine.
When cool enough to handle, roll mixture into plum-size balls, then flatten with your palm or the back of a spoon.
In a frying pan, heat 1 tablespoon of olive oil over medium-high heat.
Add yuca patties to oil. Do not crowd them in the pan; work in batches if necessary. Fry 3-4 minutes on each side, until browned and crispy. Remove to a paper towel–lined plate and serve hot or warm. (Alternatively, you can bake the patties on a baking sheet at 350 degrees for 15 minutes.)