Shrimp Cakes with Lemon Aioli (VIDEO)
If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comBahan-bahan
- 1 lb large raw shrimp (peeled and deveined)
- 4 oz mozzarella cheese ((1 1/2 cups shredded))
- 1 large egg
- 1/4 cup mayonnaise
- 2 Tbsp parsley (finely chopped, plus more to garnish)
- 1/2 tsp sea salt (or to taste)
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour (or gluten free flour)
- 2 Tbsp light olive oil (or high heat cooking oil of choice)
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 g arlic clove (pressed or finely minced)
Langkah-langkah
Pat dry shrimp with paper towels then dice into pea-sized pieces.*
Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.
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