POTATO CROQUETTES RECIPES

Name: Salmon Croquettes
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can salmon (bones removed); 2 green bell peppers, finely diced; 1 yellow onion, finely diced; Salt and pepper; 3 cups yellow cornmeal; 1 cup all-purpose flour; Vegetable oil, for frying; Ketchup, for serving, optional; Hot sauce, for serving, optional

SALMON CROQUETTES RECIPE | FOOD NETWORK

Salmon Croquettes Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 21 minutes

Prep Time 15 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can salmon (bones removed)
2 green bell peppers, finely diced
1 yellow onion, finely diced
Salt and pepper
3 cups yellow cornmeal
1 cup all-purpose flour
Vegetable oil, for frying
Ketchup, for serving, optional
Hot sauce, for serving, optional

Steps:

Combine salmon, bell peppers, and onion in a bowl. Season with salt and pepper. Shape by hand into patties, as you would a hamburger. In a separate bowl, combine cornmeal and flour. Roll salmon patties in the cornmeal mixture.
Heat about 1-inch of oil in a large, heavy skillet to 340 degrees F. Carefully place patties, in batches as necessary, in the hot oil and fry for 3 minutes on each side or until golden brown. Drain patties on paper towels. Serve with ketchup and/or hot sauce, if desired.

BROWN BUTTER LENTIL AND SWEET POTATO SALAD RECIPE - NYT ...

Brown Butter Lentil and Sweet Potato Salad Recipe - NYT ... image

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage. The dish has as much texture as it does flavor. French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer. Start testing your lentils for doneness after about 15 minutes of cooking; you want them cooked through but not mushy, and they’re best if they retain some bite. Roasted until tender, the sweet potatoes add richness, but feel free to substitute just about any roasted vegetables. Carrots, beets or red bell peppers would all be delicious in their stead.

Provided by Yossy Arefi

Total Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 pound sweet potatoes, butternut squash or carrots, peeled and cut into 3/4-inch pieces (about 4 cups)
2 tablespoons olive oil
Kosher salt and black pepper
1 cup French green lentils or black lentils, rinsed
1/2 cup chopped fresh parsley leaves and tender stems
1/2 cup crumbled goat cheese (optional)
1 tablespoon minced fresh sage leaves
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon maple syrup
Kosher salt and black pepper

Steps:

Heat the oven to 375 degrees and set a rack in the center.
Prepare the sweet potatoes: On a baking sheet, toss the sweet potatoes with the olive oil and a sprinkle of salt and pepper. Spread into an even layer and roast, stirring occasionally, until golden and tender, 15 to 25 minutes.
While the sweet potatoes cook, prepare the lentils: Add the lentils to a medium pot and cover with about 6 cups water. Salt the water generously and bring the mixture to a boil. Turn the heat down to a simmer and cook the lentils until just tender, 15 to 25 minutes. Drain the lentils then return them to the pot. Cover to keep warm.
Prepare the vinaigrette: Add the sage to a small bowl. Melt the butter in a small skillet set over medium heat. (Use a pan with a light interior so you can easily see the milk solids change color.) Cook the butter a few minutes, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty.
Pour the hot browned butter and all of the toasty bits over the sage; it will crackle and foam a bit. Let the mixture sit for 1 minute to let the foam subside, then whisk in the olive oil, followed by the red wine vinegar and maple syrup. Season with salt and pepper to taste.
Add the cooked sweet potatoes to the pot with the warm lentils. Pour the dressing over the top and stir gently to combine. Add the parsley, season with more salt and pepper, if desired, and toss to combine.
Transfer the mixture to a serving dish and sprinkle with goat cheese, if using. Serve warm.

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