Have you been in a farmers market and went nuts because there were too many beautiful fruits and vegetable to pass up? That’s what happened to me last weekend and this weekend I had to use the remaining before they go bad so the next few postings will be about what came out of my weekend rescue efforts.

The salmon part is very easy. Just add some saffron, sea slat and black pepper and sauté both sides in some coconut oil. For the salad I put together some spinach, mangos and raspberries.

Here’s the recipe for the croquettes:

• 9 OZ precooked adamame beans ( my favorites are the one from Trader’s Joe)
• 50 g brie cheese
• 1 tablespoon ground flaxseed
• 4 garlic gloves
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1 teaspoon dry dill
• 1/2 teaspoon paprika
• 1 small egg
• 1 cup vegetable or peanut oil
• 2 tablespoons cornflakes

1. Combine the adamame beans, spices, garlic, flaxseed, dry dill, salt and the egg in the food processor
2. Crush the cornflakes in a mortar or in a plastic bag with your palm to make flakes crumbs
3. Cut the cheese in little pieces about the size of a sugar cube
4. Roll heaped tablespoons of mixture into 10 balls
5. Push 1 cheese cube into the centre of each ball. Mould mixture around cheese to enclose
6. Roll croquettes in cornflakes
7. Heat oil in a deep frying pan over medium-high heat. Cook croquettes, in batches, turning, for 3 to 4 minutes or until golden