Makes 4 servings (7-8 cakes). 15 minutes prep, 1 hour chilling, 15 minutes cooking.
Get: - 2 cups panko bread crumbs
- 1 lb peeled, de-veined shrimp, coarsely chopped
- 0.25 cup mayonaise
- 0.25 cup spicy brown mustard
- 2 large eggs, beaten
- 0.333 cups chopped red bell pepper - about one small pepper
- 0.333 cups chopped scallions - about one bunch
- 2 tsp garlic paste - about 2 cloves pressed
- 0.25 tsp cayanne pepper
- 0.5 tsp salt
- 0.25 cup canola oil
Do: - Pat shrimp dry to remove excess moisture
- Place 1.5 cups bread crumbs on flat plate
- Mix in bowl: shrimp, mayo, eggs, bell peppers, scallions, garlic paste, mustard, pepper, salt, and 0.5c bread crumbs.
- Form 0.333cup mixture into cake, press moisture out as coat completely in bread crumbs on plate
- Make 8 cakes
- Transfer to baking sheet lined with wax paper
- Flatten cakes to 3.5" circumference (?)
- Refrigerate 1 hour
- Heat 2tbsp oil in skillet
- Cook cakes, 4.5 minutes per side on medium-high
- Serve
Results: - Paired with coconut rice and edemame salad. That was pretty good!
- The mixture was really not a "cake" in any meaningful way; it was pretty gloppy. Making them smaller helped.
- I tried medium high (7/10) head for frying, seems about right. Got a little burn-y toward the middle of the second side.
- At 4 mins per side the ones I made were pretty moist in the middle... to the point of being maybe concerningly underdon.
- I forgot to care about the 1 hour prep, so start early!
- Last time I wrote that it needs sauce, like tartar sauce or dressing. But this time it was pretty moist, so not desperately needed. Maybe it was the mustard?
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