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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Quite often when we eat at a restaurant, my husband will try something and tell me that I could make it better at home. That was the case with this shrimp patty. It had very few shrimp and needed more flavor. I made some improvements and now it's one my husband's favorites. Ingredients:
4 eggs |
4 cans (6 ounces each) shrimp, rinsed and drained or 2 cups medium cooked shrimp, peeled and deveined |
1/2 pound haddock, cooked and flaked |
1 cup plus 3 tablespoons pancake mix |
2 tablespoons cornmeal |
1/2 teaspoon dried parsley flakes |
1/2 teaspoon celery salt |
1/4 teaspoon ground mustard |
1/4 teaspoon paprika |
1/2 cup dry bread crumbs |
3 to 4 tablespoons canola oil |
8 hamburger buns |
lettuce leaves, tomato slices and onion slices, optional |
Directions:
1. In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into eight patties. Coat with bread crumbs.
2. In a large skillet, cook patties in oil over medium-high heat for 2 minutes on each side or until golden brown. Serve on buns with lettuce, tomato and onion if desired. Yield: 8 servings.
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