Friday Miscellany

Last night was a bit random: beans and greens served alongside potato croquettes.

For the beans and greens I used onion, carrots, dried salami, olive oil, lettuce, dill, and soisson beans. This I served topped with chives and parsley.

The croquettes were made from leftover mashed potatoes (I remembered to make enough for leftovers!) mixed with salt, black pepper, pimenton, and raclette spices. I formed this into cylinders, rolled them in bread crumbs, then fried them in olive oil.

Very good food.