Salmon Croquettes with Black Bean Vinaigrette

• 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
• 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

1. In a bowl mix together the canned salmon, mashed yuca, Sauteed shallots, roasted garlic, jalapeno pepper, grated lemon peel, minced cilantro.
2. Add salt and pepper to taste.
3. Chill the mixture for 2 hours and then form it into 8 patties.
4. Heat oil to 375 degrees.
5. Beat the egg in a shallow bowl and spread out the cornmeal on a plate.
6. Dip patties in egg and then dredge in cornmeal.
7. Fry patties for 23 minutes, until golden brown.
8. Then drain them on paper towels.
9. To make the vinaigrette, in a bowl whisk together the garlic, fresh lime juice, and season to taste with salt and pepper.
10. Add the olive oil in a stream, whisking.
11. Then add the black beans, red pepper , yellow pepper , red onion, avocado, cilantro, and gently mix together.
12. Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.

still, shallots, garlic, jalapeno pepper, cilantro, salt, egg, cornmeal, vegetable oil, garlic, lime juice, salt, olive oil, black beans, red pepper, yellow pepper, red onion, avocado, cilantro

Taken from www.foodnetwork.com/recipes/salmon-croquettes-with-black-bean-vinaigrette-recipe.html (may not work)