Shrimp Cakes

• 份量: 4 servings
• 总时间: 20 minutes

配料

1 pound peeled and deveined jumbo shrimp (tails removed)

1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)

¼ cup red onion (finely diced)

1/4 cup finely diced red bell pepper

1/4 cup finely diced celery

2 tablespoons chopped fresh parsley

1 tablespoons light mayonnaise

1 teaspoon Dijon mustard

1 large egg

2 tablespoon fresh lemon juice

3/4 teaspoon Old Bay seasoning

½ teaspoon garlic powder

Freshly ground black pepper (to taste)

¼ teaspoon kosher salt

2 tablespoons olive oil

lemon wedges (for serving)

hot sauce (for serving, optional)

步骤

Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.

On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.

In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.

Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

营养

• 每份大小: 2 cakes
• 卡路里: 265 kcal
• 总脂肪: 10.5 g
• 饱和脂肪: 1.5 g
• 胆固醇: 183 mg
• 钠: 584 mg
• 总碳水化合物: 15 g
• 膳食纤维: 0.5 g
• 总糖: 2 g
• 蛋白质: 24 g