Recipe courtesy of David Rosengarten
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Total:
2 hr 30 min
Prep:
2 hr 15 min
Cook:
15 min
Yield:
4 servings

Ingredients

Vinaigrette:

Directions

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.

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