SHRIMP CAKE

 

Cakes

• 1 pound shrimp, peeled and deveined, tails removed
• 1 garlic clove, grated
• 1/4 thinly sliced green onions
• 3 Tbsp reduced-fat mayo
• 1 Tbsp lime juice
• 1 1/2 tsp hot sauce
• 1/2 tsp sugar
• 1/4 tsp salt
• 1 egg
• 1/4 cup chopped cilantro
• 3/4 cup panko bread crumbs

Salsa:

• 1 cup frozen corn, , thawed
• 1 avocado, , diced
• 1/4 cup chopped cilantro
• 3 Tbsp red onion, , chopped
• 1/2 jalapeno, , chopped
• 1 Tbsp lime juice
• 1/4 salt

METHOD

To make the cakes, put the shrimp in the food processor. Pulse 10 times until it is finely chopped. Transfer the shrimp to a medium size bowl. Add in the garlic, onions, mayo, lime juice, hot sauce, sugar, salt and egg. Mix well. Stir in the cilantro and 1/4 cup of panko. Divide the shrimp mixture into 10 equal portions. Shape into about 1/2 in thick patty .Dredge both sides into the remaining panko. The shrimp mixture is really sticky, so don't worry that you did anything wrong. Chill for at least one hour's prepare salsa, combine the corn and remaining ingredients; stir gently. Serve immediately with shrimp makeshift pan over medium-high heat. Coat pan with olive oil. Cook about 4 minutes a side until they are browned.