Rating: 2.5 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2

A little bit of cooked bulgur helps to bind the ingredients and make the cakes heartier--plus, it adds some whole grain.

Recipe by Cooking Light September 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
35 mins
total:
1 hr 25 mins
Yield:
Serves 4 (serving size: 2 cakes and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

223 calories; fat 9g; saturated fat 1.3g; mono fat 5.9g; poly fat 1.3g; protein 18.7g; carbohydrates 17.2g; fiber 3.8g; cholesterol 86mg; iron 2.6mg; sodium 364mg; calcium 91mg.
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