Shrimp Cakes
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    • 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


  1. Mix the panko, cornflakes and smoked paprika.
  2. Place the shrimp into a food processor and pulse until smooth.
  3. 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.
  4. In a separate series of bowls, place a bowl of the seasoned flour followed by the egg followed by the seasoned panko and cornflakes.
  5. 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.
  6. Cook the patties in some olive oil in a medium pan over medium high heat.
  7. Serve the patties with a poached egg on top. Garnish the top with chives and green onion on plate.