Shrimp Cakes With a Black Bean and Corn Salsa |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
Ready, Set, Cook! Special Edition Contest Entry: Cajun Shrimp Cakes with a Black Bean and Corn Salsa Ingredients:
1 1/2 lbs cooked shrimp, peeled and deveined |
32 ounces simply potatoes traditional mashed potatoes |
1/3 cup mayonnaise |
2 tablespoons cajun seasoning |
1 teaspoon pepper |
1 teaspoon salt |
1 small onion |
7 eggs |
8 ounces japanese-style bread crumbs |
2 cups flour |
vegetable oil |
1 cup corn, drained |
1 (15 ounce) can black beans, rinsed and drained |
1 red pepper, diced |
1/2 cup cilantro, chopped |
2 garlic cloves, crushed |
6 green onions, sliced |
3 limes |
3 tablespoons extra virgin olive oil |
0.5 (5 ounce) can diced tomatoes (with green chilies) |
baby spinach |
Directions:
1. In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
2. Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least 1/2 hour. Heat oil in large pan and fry each cake until golden brown.
3. To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
4. When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.
|
|