| 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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