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Ingredients
1 pound cooked shrimp, finely chopped
8-ounce can water chestnuts, finely chopped
1-inch piece fresh ginger, minced
3 scallions, minced
1 teaspoon minced garlic
3 tablespoons regular or reduced-fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon corn or canola oil
Nutritional analysis per serving (2 to 3 servings)
16 grams carbs; 319 milligrams cholesterol; 323 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 3 grams fiber; 1655 milligrams sodium; 36 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients but oil and mix well.
- Step 2
Shape gently into five cakes; do not compress.
- Step 3
Heat oil in skillet, preferably nonstick, and sauté cakes until golden brown on one side; turn and saute until second side is golden, about 10 minutes total.
If your store carries the tiny cooked shrimp, use them for this dish. They are much less expensive and no one will know the difference after they are chopped up.
Private Notes
Comments
Delicious but not a cake. Added breadcrumbs and fried whole
Not even six eggs saved this.
It is tasty but does not work as a cake.
Egg foo young anyone?
I couldn't understand how these would hold together and
guess what? They don't! I'm adding three eggs and hoping
all the peeling and chopping will be worth it.