| 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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