LEMONY SHRIMP AND POTATO CAKES WITH TRICOLOR SALSA
Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d'eouvre.
Provided by aeht206
Categories Potato
Time 35m
Yield 8 pattys, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat an oven to 200°F.
- Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
- Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
- Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
- To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.
Nutrition Facts : Calories 211.4, Fat 9.8, SaturatedFat 1.5, Cholesterol 189.4, Sodium 1463, Carbohydrate 12.6, Fiber 2, Sugar 3.8, Protein 18.9
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