SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA

Shrimp Cakes With a Black Bean and Corn Salsa image

Provided by barby64

Categories Potato

Time 1h30m

Yield 10 shrimp cakes, 4-6 serving(s)

Number Of Ingredients 21

1 1/2 lbs cooked shrimp, peeled and deveined
32 ounces Simply Potatoes Traditional Mashed Potatoes
1/3 cup mayonnaise
2 tablespoons cajun seasoning
1 teaspoon pepper
1 teaspoon salt
1 small onion
7 eggs
8 ounces Japanese-style bread crumbs
2 cups flour
vegetable oil
1 cup corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 red pepper, diced
1/2 cup cilantro, chopped
2 garlic cloves, crushed
6 green onions, sliced
3 limes
3 tablespoons extra virgin olive oil
0.5 (5 ounce) can diced tomatoes (with green chilies)
Baby Spinach

Steps:

In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.