Salmon croquettes with black bean vinaigrette
Last updated 6/12/2012 12:59:06 AM. Recipe ID 21987. Report a problem with this recipe.
Title: Salmon croquettes with black bean vinaigrette
Yield: 4 Servings
2 c Flaked (but still in chunks)
1 c Cooked, mashed yuca
1/4 c Sauteed shallots
2 Cloves roasted garlic
1 sm Jalapeno pepper, seeded and
1 ts Grated lemon peel
3 tb Minced cilantro
Salt and pepper
1 c Cornmeal
Vegetable oil for deep
1 ts Mashed and pureed garlic
3 tb Fresh lime juice
Salt and pepper
1/2 c Olive oil
1 c Cooked and drained black
1/4 c Red pepper dice
1/4 c Yellow pepper dice
1/4 c Minced red onion
1/2 c Diced avocado
2 tb 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
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