Salmon Croquettes with Ancho Chile Sauce

Pretty obvious we're on a South-of-Border kick esta dias, no? The following recipes are tailor-made for that worst of scenarios: dinner on a weeknight. As you will see above, Cafe Drake likes the croquettes with warmed and spiced black beans (sprinkled with queso fresca - or feta as a substitute) and pan-fried cabbage studded with kernels of pozole (or hominy, for you folks down South).

SALMON CROQUETTES

The only thing vaguely Latin about these creamy croquettes is the addition of a couple of Mexican ingredients. Vary according to your taste whims.

Mash 1 can of salmon with a tablespoon or two of mayonnaise and 1 beaten egg. Add enough bread crumbs to obtain a thick consistency, thick enough for you to form patties. Add a splash of Worcestershire sauce and 1 minced green chile (an jalapeno, for instance). Now add a few dashes of hot sauce, mix again and stick in the fridge for 1/2 hour.

Heat oil in a medium skillet. Make patties with wet hands - not too thin, not too thick. Fry for roughly 3 minutes per side over medium flame.

Drain on paper towels and serve with a dipping sauce of ancho chile (basic recipe to follow below).

ANCHO CHILE SAUCE

Soak 3-4 Ancho dried chiles and 1-2 dried Arbol chiles in 2 cups of very hot water.

After 20 minutes or so, dump all in a blender with: 1 clove garlic, 1 T. sugar, a good sized pinch of kosher salt and 1 small can of tomato sauce. Season liberally with cumin powder. Blend until smooth.

Use for croquettes or almost anything else - rice, pasta sauce, fish or steamed vegetables.