Recipe of the Month
These Thai Shrimp cakes are light yet full of flavor with dried coconut, fresh ginger, fish sauce, and a dash of Sriracha. They are easy to prepare, making them the perfect summertime lunch or dinner. Serve patties alone with lime or over fresh mixed greens. This meal was a hit with the entire family! Two patties over mixed greens makes a nice light meal for one, so you may want to double the recipe.
Yield: 4 servings
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1/4 cup minced unsweetened dried coconut, divided
- 2 tablespoons green onion, minced
- 2 tablespoond fresh cilantro, finely chopped
- 2 teaspoons fish sauce
- 2 teaspoons Sriracha
- 1 1/2 teaspoons fresh ginger, peeled & grated
- 1 teaspoon lime juice
- 1 large egg, lightly beaten
- 1 garlic clove, minced
- 8 ounces peeled and deveined shrimp, chopped (I used a food processor)
- 1 tablespoon olive oil
- 1 lime, quartered
- Combine 1/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl.
- Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls.
- Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties. Refrigerate 30-45 minutes to set.
- Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add patties. Cook 4 minutes on each side or until the edges are browned.
- Serve with lime or cocktail sauce.
Adapted from Christine Burns Rudalevige, Cooking Light