ANDES WHITE CHOCOLATE PEPPERMINT CANDY RECIPES

Steps:

• In a four quart or larger Dutch oven or sauce pan, heat the oil over medium heat. Add the mustard seeds and cook, letting them sputter and crackle. Add the minced onions and cook until they are tender, about 4 minutes. Add the garlic, curry powder, red pepper flakes, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cook, stirring, for about 1 minute. Add the salmon and cook, stirring, for another minute. Add the cooked potatoes, smash them into the salmon and onion mixture, and stir to coat everything.
• Transfer the mixture to a bowl, adjust the salt and pepper to taste, and let cool to room temperature.
• Form the mixture into golf ball-sized balls, about 1 ounce each. Make sure the balls are smooth and without cracks.
• Whisk together the eggs with a pinch of salt in a bowl.
• Place the breadcrumbs in another bowl.
• Dip each ball into the egg mixture and then roll in the breadcrumbs. Place the balls on a plate, ready for frying. Line another plate with paper towels and place a baking sheet in a 200 degree F oven.
• In a Dutch oven, heat 1/2 inch of oil to 350 degrees F. Fry the croquettes in batches, turning them until they are golden brown all over, about 3 minutes. Drain on the paper towel lined plate and keep warm in the oven.
• Peel the cucumber and split in half lengthwise. Remove the seeds with a spoon. Thinly slice the cucumber and place the pieces in a small bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside for 30 minutes.
• In another small bowl, toss the grated onion with 1/4 teaspoon of salt. Set aside for 30 minutes.
• In the bowl of a food processor, add the cream cheese, mayonnaise, minced onion, parsley, hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse about 10 times, scraping down the sides as necessary.
• Place the grated onion in a piece of cheesecloth and squeeze tightly over the food processor to extract out all of the juices. Discard the onion.
• Place the cucumber pieces in a piece of cheesecloth and squeeze tightly over the food processor to extract all of the juices. Add about half of the cucumber slices to the food processor and save the other half for garnish.
• Pulse 10 to 15 times and stir the ingredients into a small serving bowl.
• Cover and refrigerate up to 3 days.

Steps:

• In a four quart or larger Dutch oven or sauce pan, heat the oil over medium heat. Add the mustard seeds and cook, letting them sputter and crackle. Add the minced onions and cook until they are tender, about 4 minutes. Add the garlic, curry powder, red pepper flakes, ginger, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cook, stirring, for about 1 minute. Add the salmon and cook, stirring, for another minute. Add the cooked potatoes, smash them into the salmon and onion mixture, and stir to coat everything.
• Transfer the mixture to a bowl, adjust the salt and pepper to taste, and let cool to room temperature.
• Form the mixture into golf ball-sized balls, about 1 ounce each. Make sure the balls are smooth and without cracks.
• Whisk together the eggs with a pinch of salt in a bowl.
• Place the breadcrumbs in another bowl.
• Dip each ball into the egg mixture and then roll in the breadcrumbs. Place the balls on a plate, ready for frying. Line another plate with paper towels and place a baking sheet in a 200 degree F oven.
• In a Dutch oven, heat 1/2 inch of oil to 350 degrees F. Fry the croquettes in batches, turning them until they are golden brown all over, about 3 minutes. Drain on the paper towel lined plate and keep warm in the oven.
• Peel the cucumber and split in half lengthwise. Remove the seeds with a spoon. Thinly slice the cucumber and place the pieces in a small bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside for 30 minutes.
• In another small bowl, toss the grated onion with 1/4 teaspoon of salt. Set aside for 30 minutes.
• In the bowl of a food processor, add the cream cheese, mayonnaise, minced onion, parsley, hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pulse about 10 times, scraping down the sides as necessary.
• Place the grated onion in a piece of cheesecloth and squeeze tightly over the food processor to extract out all of the juices. Discard the onion.
• Place the cucumber pieces in a piece of cheesecloth and squeeze tightly over the food processor to extract all of the juices. Add about half of the cucumber slices to the food processor and save the other half for garnish.
• Pulse 10 to 15 times and stir the ingredients into a small serving bowl.
• Cover and refrigerate up to 3 days.