• 1/8 lb. broccoli, carrots, onions, mushrooms (mixed)
• 2 cups chicken stock
• 3 eggs
• 2 egg yolks
• 1/2 Tbsp. fresh basil
• 1 tsp. fresh oregano
• 1 tsp. fresh cilantro
• 3 oz. flour
• 1/4 c. olive oil

Cook vegetables in chicken stock until limp. Remove vegetables and reduce stock to 1/2 cup. Puree vegetables in reduction. Beat eggs and yolks together. Whisk in vegetable mix and flour. Add herbs. Heat 1/4 cup olive oil in sauce pan. Pour in small amounts of batter and pan fry until golden brown.
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• 1 lb. shrimp, peeled and deveined
• 1/2 cup red bell pepper, chopped
• 3/4 cup minced red onion
• 2 Tbsp/ blackening seasoning
• 1/3 cup parsley
• 1 1/2 cubed cooked potatoes
• 2 Tbsp. chopped garlic
• 2 eggs
• 1/3 cup flour
• 1 cup bread crumbs (plain)
• Olive oil
• Salt and pepper to taste

Saute shrimp in olive oil with blackening seasoning. In seperate pan, saute garlic in olive oil. Add red onion and red pepper. Chop shrimp coarsely. Add sauted vegetables to shrimp. Add potatoes. Mix well. Add eggs, bread crumbs and flour. Mix well. Add salt and pepper to taste. Form into patties. Add flour, if necessary. Fry in hot oil until golden brown.
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• 2 cups mayonnaise
• 1 Tbsp. each: water, lemon juice, diced pickle, capers, parsley, dijon mustard, dry tarragon, chopped garlic
• 2 scallions, minced
• Pinch of cayenne pepper
• Pinch of paprika

Mix all ingredients together thoroughly in bowl. Serve over flattop cakes.
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