Cooking with Peachy

Posts Tagged ‘shrimp cake’

Difficulty: 

Preparation time: 20′

SERVINGS: 8

INGREDIENTS:

• SHELEED CHOPPED SHRIMPS – 280gr.
• SHREDDED ZUCCHINI – 200gr.
• POTATO STARCH – 3 tbsp.
• SLICED ONION – 50gr.
• EGG – 2 PCs.
• CHOPPED PARSLEY – 1 tbsp.
• SALT – 1 tsp.
• GARLIC POWDER – ½ tsp.
• SUGAR – ¾ tsp.
• GROUND MIXED PEPPER SEEDS – A PINCH
• SLICED SPRING ONIONS – 2 tbsp.
• GINGER POWDER – ¼ tsp.
• EXTRAVIRGIN OLIVE OIL – 2 tbsp.

DIRECTIONS:

Place the chopped shrimps in a large mixing bowl, add sliced onions, sliced spring onions, chopped parsley, salt, garlic powder, ground pepper, ginger powder, sugar and mix well. Once mixed, add eggs and mix well. Add gradually potato starch until well incorporated in the mixture and then mix in the zucchini.

Heat a medium non-stick frying pan, add the extra virgin olive oil, pour the mixture and flatten with a fork, cover with lid for 5min and then flip to cook the other side. Alternatively cook in the oven over 180°C for 30min until surface is nicely golden brown. Serve warm.