Black bean salad , classic potato croquettes,

Instructions

1. In a large bowl, combine black beans, red bell pepper, green bell pepper, red onion, corn, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper. Pour over the bean mixture and toss to combine. Set aside.
3. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot.
4. Add butter and milk to the potatoes and mash until smooth. Season with salt and pepper to taste. Let cool slightly.
5. Shape the mashed potatoes into small croquettes.
6. Dredge each croquette in flour, dip in beaten eggs, and coat with breadcrumbs.
7. Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry croquettes in batches until golden brown, about 3-4 minutes per batch.
8. Drain croquettes on paper towels and serve warm with black bean salad.

Prep

• Soak black beans overnight if using dried beans.