Mini Shrimp Cakes With Ginger Butter
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
40
Spice
55
Sweetness
55
Sourness
33
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 large
Shallot (minced)1 medium
Carrot (diced into 1/4-inch pieces)3 tbsps
Plain Breadcrumbs1 large
Egg1 large
Lemon (zest of)1 tsp
Kosher Salt2 tsps
Soy SauceDirections:
1
Watch how to make this recipe
2
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat
3
Add the mushrooms, shallots and carrots
4
Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes
5
Transfer the mixture to a food processor
6
Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper
7
Pulse until combined but still chunky
8
Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands
9
Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes
10
For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined
11
Place the mixture on a piece of plastic wrap
12
Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter
13
Refrigerate until firm, at least 30 minutes
14
When ready to serve, slice the butter into 1/4-inch-thick pieces
15
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat
16
Add half of the patties and cook until golden, 3 to 4 minutes per side
17
Cook the remaining patties, adding extra oil if needed
18
Serve the shrimp cakes while still warm with a slice of ginger butter on top