Salmon Croquette and Forbidden Rice Pilaf

Salmon Croquettes (aka patties) - serves 3

1 medium carrot diced
1 stalk celery diced
1/4 medium red onion diced
1 small red bell pepper diced
2 tablespoons butter

3 tablespoons of minced dill
Juice from 1 lemon
14 oz of canned salmon
2 eggs beaten
1/2 cup bread crumbs

frying oil or leaf lard

Start a few hours or even the night before.  Briefly saute the carrot, celery, onion and pepper in the butter. They should be cooked, but still crispy.  Transfer them into a medium mixing bowl to allow them to cool.

Add salmon to the bowl and mix well.  Then add remaining ingredients to bowl, stir to mix evenly, cover and refrigerate for at least 1 hour.

After the mix has chilled, form into 2-3 inch diameter patties that have a thickness of 1/2 inch.  Bring oil to a medium high heat in the skillet.  Fry in batches, being careful not to overcrowd the pan.  Cook 1-2 minutes per side until brown.  Alternatively, the patties can be baked on a well oiled sheet pan on 425.  They should cook 10-15 minutes, turning once to achieve a uniform golden brown exterior.



Forbidden Rice (aka Black Rice) Pilaf

2 sweet potatoes diced
2 tablespoons olive oil

1 cup Forbidden Rice
1 3/4 cup chicken broth

1/2 pound of lacinato kale
1 tablespoon red wine vinegar

1 heirloom tomato
3 sprigs of dill
salt

Coat sweet potatoes in olive oil and spread evenly onto a sheet pan.  Cook in 350 oven for 20 minutes until soft.  Set aside to cool.

Cook rice in broth on very low heat for 30 minutes (or in rice cooker.)

Blanch kale and then chop very finely.  Saute briefly, adding wine vinegar at the end.

Mix sweet potatoes, kale and rice.  Salt to taste.  Garnish with slices of tomato and a bit of fresh dill.