A little bit of cooked bulgur helps to bind the ingredients and make the cakes heartier--plus, it adds some whole grain.
1 whole garlic head
7 teaspoons olive oil, divided
1/2 cup plain fat-free Greek yogurt
1 teaspoon fresh lime juice
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon kosher salt, divided
1/2 pound peeled and deveined medium shrimp, divided
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained, divided
1/2 cup cooked bulgur
1/4 cup coarsely chopped fresh cilantro leaves
How to Make It
Preheat oven to 375°.
Remove white papery skin from garlic head (do not peel or separate cloves). Drizzle 1 teaspoon oil over garlic; wrap in foil. Bake at 375° for 1 hour; cool 10 minutes. Separate cloves; squeeze into a small bowl to extract pulp. Discard skins. Mash garlic using the back of a spoon. Stir in yogurt, juice, 1/4 teaspoon pepper, and 1/8 teaspoon salt.
Place 3 shrimp and 2/3 cup beans in a food processor; pulse until blended but not quite pureed. Add remaining shrimp, remaining beans, bulgur, cilantro, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt to food processor; pulse until coarsely chopped. Fill a 1/4-cup dry measuring cup with shrimp mixture. Invert onto a platter lined with parchment paper; gently pat into a 2 1/2-inch-wide patty. Repeat procedure with remaining shrimp mixture, forming 8 cakes. Refrigerate 20 minutes.
Preheat broiler to high.
Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops of cakes with remaining 1 tablespoon oil. Broil 5 minutes or until browned. Carefully turn cakes over. Brush tops of cakes with oil from pan. Broil an additional 5 minutes or until browned. Serve cakes with sauce.
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