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Ingredients
4 6-inch pieces lemon grass or 3 teaspoons grated lemon rind
2 pounds shrimp, cooked, shelled and cut into ¼-inch pieces
½ cup cilantro leaves, chopped
8 scallions (green part only), thinly sliced
2 jalapeno peppers, stemmed, seeded and minced
2 teaspoons fresh ginger, peeled and grated
4 teaspoons lime juice
2 teaspoons salt
2 ½ cups fresh bread crumbs
2 large eggs, beaten
Nutritional analysis per serving (4 servings)
15 grams carbs; 458 milligrams cholesterol; 302 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 741 milligrams sodium; 51 grams protein; 2 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
If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
- Step 2
Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about ½ inch thick.
- Step 3
Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will fit comfortably in pan. Cook until nicely browned on both sides, about 3 minutes per side.
Private Notes
Comments
the recipe works quite well for moisture and breading. one thing to remember is not to skimp on coriander, spring onion, lime or lemon grass - one should be a bit heavy handed with the aromatics.
I only had 10oz shrimp and I approximated the quantities of the other ingredients. My proportions may have been a bit off. When I formed cakes the crumbs looked dry and I thought they wouldn’t hold together. I was very careful putting them in the pan and in the end they were easy to flip, texture was great, and were very tasty. I’ll definitely make again.
the recipe works quite well for moisture and breading. one thing to remember is not to skimp on coriander, spring onion, lime or lemon grass - one should be a bit heavy handed with the aromatics.
ensure the cakes are no more than 1/2 inch (or max 20mm) and cook no more than 3 mins. that is all they need.