Ingredients

• 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

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Instructions

1. 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.
2. Heat oil to 375 degrees.
3. 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.
4. 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.
5. Arrange 2 patties on each serving plate, garnish with vinaigrette and chopped fresh cilantro, and serve.