Recipe - Salmon Croquettes With Black Bean Vinaigrette

2 cup Flaked (but still in chunks)
canned salmon
1 cup Cooked, mashed yuca
One fourth cup Sauteed shallots
2 Cloves roasted garlic
1 small Jalapeno pepper; seeded and
minced
1 teaspoon Grated lemon peel
3 tablespoon Minced cilantro
Salt and pepper
1 Egg
1 cup Cornmeal
Vegetable oil for deep
frying

VINAIGRETTE
1 teaspoon Mashed and pureed garlic
3 tablespoon Fresh lime juice
Salt and pepper
One half cup Olive oil
1 cup Cooked and drained black
beans
One fourth cup Red pepper dice
One fourth cup Yellow pepper dice
One fourth cup Minced red onion
One half cup Diced avocado
2 tablespoon Minced cilantro plus chopped
cilantro for garnish

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
Recipe By : TVFN Taste Show # 4866

Posted to MCRecipe Digest V1 #315

Date: Sun, 24 Nov 1996 15:53:52 0500

From: Doc1946@aol.com