Ingredients
-
- 1 pound fresh shrimp (peeled and deveined)
- ½ cup sweet onion, diced fine
- ½ cup chopped water chestnuts
- ½ cup diced sweet pepper
- 1 tablespoon finely chopped garlic
- ¼ cup finely ground parmesan cheese
- 2 tablespoons fresh cilantro, finely chopped (may substitute parsley)
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- ½ cup Greek yogurt
- 1 egg
- ¾ cup seasoned bread crumbs
- ¼ teaspoons white pepper
- Dash sriracha sauce
- 1 teaspoon Worcestershire sauce
- 1/2 cup all-purpose flour
- 1 egg
- 1/4 cup panko
- ¼ cup corn flakes
- 1 tablespoon smoked paprika
Garnish
- Green onions, finely chopped (green part only)
- Chives
Preparation
- Mix the panko, cornflakes and smoked paprika.
- Place the shrimp into a food processor and pulse until smooth.
- Combine with all the remaining ingredients in a large bowl. Using a scale to weigh, or a 4-ounce scoop, scoop out the patties into 4-ounce balls and lay out on wax paper.
- In a separate series of bowls, place a bowl of the seasoned flour followed by the egg followed by the seasoned panko and cornflakes.
- Flatten each ball into a patty shape and dip into the flour, shaking off any excess. Then place into the egg allowing excess to drip off. Finally place into the seasoned panko mixture to coat.
- Cook the patties in some olive oil in a medium pan over medium high heat.
- Serve the patties with a poached egg on top. Garnish the top with chives and green onion on plate.
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