Yam Balls

12:57 PM

Ingredients :

1 lb white yam
2 tbsp onion, finely chopped
3 tbsp chopped tomatoes
½ tsp chopped fresh thyme
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh scallions
½ tsp minced garlic
1 egg, beaten
Salt and pepper to taste
Seasoned flour, for dusting
Vegetable oil, for frying

Preparation :

Peel the yam, cut into pieces and boil in salted water for about 30 minutes until tender.

Drain and mash.

Place in a large mixing bowl.

Add the onion, tomatoes, thyme, scallions, garlic, and cilantro.

Stir in the egg and seasoning. Mix well.

Using a spoon, scoop a little of the mixture at a time, and with your hands mould them into balls.

Roll the yam balls in the seasoned flour and set aside until you have formed all the mixture into balls.

Heat the oil in a large frying pan, and then fry the balls in batches for a few minutes, until golden brown.

Drain the yam balls on paper towels.

Keep them warm while cooking the rest of the mixture.

Serve hot with saffron mayonnaise.

Saffron Mayonnaise recipe :

Ingredients : 

½ tsp salt
1 tsp lemon juice
½ cup prepared mayonnaise

Mix the ingredients together and serve with the yam balls.

Salmon with avocado sauce and tangerine

9:13 AM
The salmon in this dish is marinated in a tangerine honey sauce, cooked in the oven and topped with a fresh tangerine, cilantro and avocado salsa!

Light, simple, elegant and full of flavor.

Ingredients :

For the salmon :

2 salmon fillets
Juice and zest of 1 tangerine
Salt and pepper
2 tablespoons honey
2 tablespoons olive oil

For de Sauce :

2 tangerines
1 avocado, peeled and diced
1 tablespoon finely chopped red onion
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 teaspoon ground cumin
Salt and pepper

Preparation :

To make the marinade : mix together the tangerine juice, zest, salt pepper, honey and olive oil.

Pour this into a large zip lock plastic bag, put the salmon fillets into the bag and place in the refrigerator to chill for 1 hour.

Preheat oven to 400 degrees F.

Line a small baking sheet with parchment paper.

Arrange the salmon on the baking sheet.

Bake until the salmon is cooked through, about 8 to 10 minutes.

Set aside to cool for 10 minutes.

For the salsa : Peel and trim the ends from each tangerine.

Using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and add them to a small bowl.

Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper.

Mix and set aside.

Spoon the salsa on top of the salmon or serve on the side as an accompaniment.
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