For the filling:
In a frying pan, cook the ground meat with the hot pepper, onion, tomato paste, culantro, parsley, garlic, sugar, salt, pepper, capers, worcerstershire sauce and vinegar until browned.
Add the hard boiled egg to the meat.
Peel the yuca, wash and put in a large saucepan with salt water, cook until soft.
Drain off and mash it with 2 tablespoons of oil.
With the puree, make balls and then form them into tubes from around 8 cm and 4 cm diameter.
Place a spoonful of meat on each tube and close making sure that the ends are good sealed.
Fry in very hot oil until golden brown.