Title: Salmon croquettes with black bean vinaigrette
 Categories: Taste
      Yield: 4 Servings
 
      2 c  Flaked (but still in chunks)
           Canned salmon
      1 c  Cooked, mashed yuca
    1/4 c  Sauteed shallots
      2    Cloves roasted garlic
      1 sm Jalapeno pepper, seeded and
           Minced
      1 ts Grated lemon peel
      3 tb Minced cilantro
           Salt and pepper
      1    Egg
      1 c  Cornmeal
           Vegetable oil for deep
           Frying
           Vinaigrette
      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
           Beans
    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