Salmon croquettes with black bean vinaigrette

4 servings

Ingredients

Quantity Ingredient
2 cups Flaked (but still in chunks)
Canned salmon
1 cup Cooked, mashed yuca
¼ cup Sauteed shallots
2 Cloves roasted garlic
1 small Jalapeno pepper, seeded and
Minced
1 teaspoon Grated lemon peel
3 tablespoons Minced cilantro
Salt and pepper
1 Egg
1 cup Cornmeal
Vegetable oil for deep
Frying
Vinaigrette
1 teaspoon Mashed and pureed garlic
3 tablespoons Fresh lime juice
Salt and pepper
½ cup Olive oil
1 cup Cooked and drained black
Beans
¼ cup Red pepper dice
¼ cup Yellow pepper dice
¼ cup Minced red onion
½ cup Diced avocado
2 tablespoons Minced cilantro plus chopped
Cilantro for garnish

Directions

In a bowl mix together the canned salmon, mashed yuca, sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro. Add salt and pepper to taste. Chill the mixture for 2 hours and then form it into 8 patties.

Heat oil to 375 degrees.

Beat the egg in a shallow bowl and spread out the cornmeal on a plate. Dip patties in egg and then dredge in cornmeal. Fry patties for 23 minutes, until golden brown. Then drain them on paper towels.

To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper. Add the olive oil in a stream, whisking. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.

Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.

Yield: 4 servings

TASTE SHOW #TS4866

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