SHRIMP AND VEGETABLE CAKES

Shrimp and Vegetable Cakes image

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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1 can (14 ounces) chop suey vegetables, drained
1/2 pound peeled and deveined cooked small shrimp, coarsely chopped
4 green onions, thinly sliced
4 large eggs, beaten
2 tablespoons canola oil
GREEN PEA SAUCE:
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules
2 cups cold water
1-1/2 teaspoons reduced-sodium soy sauce
1/2 cup frozen peas, thawed

Steps:

In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed. , In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.

Nutrition Facts :