Salmon Croquettes with Black Bean Vinaigrette

Total Time:
2 hr 30 min
2 hr 15 min
15 min

4 servings

  • 2 cups flaked (but still in chunks) canned salmon
  • 1 cup cooked, mashed yuca
  • 1/4 cup Sauteed shallots
  • 2 cloves roasted garlic
  • 1 small jalapeno pepper, seeded and minced
  • 1 teaspoon grated lemon peel
  • 3 tablespoons minced cilantro
  • Salt and pepper
  • 1 egg
  • 1 cup of cornmeal
  • Vegetable oil for deep frying
  • Vinaigrette:
  • 1 teaspoon mashed and pureed garlic
  • 3 tablespoon fresh lime juice
  • Salt and pepper
  • 1/2 cup olive oil
  • 1 cup cooked and drained black beans
  • 1/4 cup red pepper dice
  • 1/4 cup yellow pepper dice
  • 1/4 cup minced red onion
  • 1/2 cup diced avocado
  • 2 tablespoon minced cilantro plus chopped cilantro for garnish
  • 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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