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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Eggs, Vegetables Seafood, Taste, Tvfn 4 Servings

INGREDIENTS

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
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

INSTRUCTIONS

VINAIGRETTE
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 MC-Recipe Digest V1 #315
Date: Sun, 24 Nov 1996 15:53:52 -0500
From: Doc1946@aol.com

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