THAI SHRIMP CAKES

Thai Shrimp Cakes image

Provided by Molly O'Neill

Time 15m

Yield Four servings

Number Of Ingredients 10

Previous Next

Ingredients

4 6-inch pieces lemon grass or 3 teaspoons grated lemon rind
2 pounds shrimp, cooked, shelled and cut into 1/4-inch pieces
1/2 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 1/2 cups fresh bread crumbs
2 large eggs, beaten

Steps:

If using lemon grass, remove outer 2 layers. Quarter the pieces lengthwise. Cut across in very thin slices.
Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
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.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 5 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams