Recipe courtesy of David Rosengarten
Save Recipe Print
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mustard Roasted Salmon

Salmon Croquettes

Recipe courtesy of Inell Wyatt

Salmon Croquettes

Quinoa and Salmon Croquettes

Recipe courtesy of Damaris Phillips

Salmon Cakes (Croquettes)

Recipe courtesy of Joyce White

Fresh Salmon Croquettes

Recipe courtesy of David Waltuck

Quinoa and Salmon Croquettes

Recipe courtesy of Damaris Phillips

Browse Reviews By Keyword