Excellent. Doubled and made to recipe with one mistake, accidentally used the full measure of coconut in the patty mix, then had to put more in the panko coating. Oh, well. After forming and coating, lightly sprayed with oil and put in fridge for about 30min to set up. They were great. Served two per person on top of a Vietnamese noodle salad (from CL's tiger prawn, noodle and herb salad).
Thai Shrimp Cakes
More From Cooking Light
Total: 23 Minutes
- Calories: 165
- Fat: 8.7g
- Saturated fat: 3.8g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.7g
- Protein: 11.2g
- Carbohydrate: 10.3g
- Fiber: 1.3g
- Cholesterol: 118mg
- Iron: 0.6mg
- Sodium: 374mg
- Calcium: 44mg
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1/4 cup minced unsweetened dried coconut, divided
- 2 tablespoons minced green onions
- 2 tablespoons finely chopped fresh cilantro
- 2 teaspoons fish sauce
- 2 teaspoons Sriracha (hot chile sauce)
- 1 1/2 teaspoons grated peeled fresh ginger
- 1 teaspoon lime juice
- 1 large egg, lightly beaten
- 1 garlic clove, minced
- 8 ounces peeled and deveined shrimp, chopped
- 1 tablespoon olive oil
- 1 lime, quartered
- 1. 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.
- 2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime.
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