In saucepan, place bacalao in cold water to cover.
Simmer 15 minutes.
Drain and repeat process 3 more times.
Shred bacalao with fingers.
Combine bacalao with potatoes, onion, avocado, tomato and eggs.
Blend olive oil and vinegar.
Combine with salt and pepper to taste.
Toss.
Serve with French bread.
Makes 4 to 6 servings.
epper puree.
MAKE THE CROQUETTES:
Place potato, yucca, butter
alt. Remove bay leaves.
CROQUETTES: Put potatoes in a medium
ntil golden brown.
Serve croquettes with Tabasco Tartar Sauce or
aking sheet then place the croquettes on top and bake in
0 mins.
Cook the croquettes according to the package instructions
5 mins.
Bake the croquettes according to package instructions until
Drain salmon; remove skin and bones.
Add parsley, lemon juice, Worcestershire sauce, salt, pepper and white sauce.
Blend well; chill.
Shape into croquettes.
Roll in bread crumbs; dip in slightly beaten egg to which a little water has been added.
Roll again in crumbs.
Fry in deep hot fat for 3 to 5 minutes; drain.
Minc crab meat, mix well with seasonings , add to white sauce and chill thoroughly.
Preheat oil or fat to 375\u00b0F.
Mold batter into balls, roll in cracker crumbs, dip in egg, and cracker crumbs again.
Fry about 3 minutes or until golden brown.
The first croquettes fried may be kept warm in the oven until ready to serve.
For croquettes: In a large bowl, add
ectangle into a cylinder for croquettes. For smaller hors d'oeuvres
Make the croquettes:.
Melt butter or margarine
et aside.
Make the croquettes: Toss together all the ingredients
f wax paper.
Make croquettes: Preheat oven to 350\u00b0F
gg and water together. Dip croquettes in egg water then bread
To make the tofu croquettes, use your hands to mix
Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.
ogether and serve atop the croquettes. I usually make my topping
175 degrees C).
Fry croquettes in batches until golden brown
Saute onion in butter; do not brown, only soften.
Make a roux from butter and flour.
Pour over soup.
Add onion, tuna and all the rest of ingredients.
Add crackers last and only enough to make mixture easy to handle.
Put mixture in refrigerator and chill it.
Form into small croquettes and roll in rest of cracker crumbs, crushing more if needed.
Fry in deep fat at 425\u00b0
for 3 to 4 minutes.
This may be made up and then frozen if desired.