Lemony Shrimp and Potato Cakes With Tricolor Salsa |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d’eouvre. Ingredients:
1 cup diced red bell pepper |
1 cup corn (frozen is ok) |
1/2 cup sliced green onion |
1 tablespoon chopped cilantro |
1/8 teaspoon salt |
1 tablespoon lemon juice |
3 cups simply potatoes® shredded hash browns |
1 lb raw prawns, shelled |
1 egg |
1/4 teaspoon lemon zest |
2 teaspoons lemon juice |
1 1/4 teaspoons salt |
1 pinch pepper |
2 tablespoons vegetable oil |
Directions:
1. Preheat an oven to 200°F.
2. Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
3. Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
4. Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
5. To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.
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