Just a little shrimp goes a long way in these spring-inspired cakes. If using frozen shrimp, make sure to thaw completely before peeling and chopping; otherwise the shrimp will fall apart. You can use fresh basil instead of tarragon.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Recipe Summary

Yield:
Serves 4 (serving size: 2 cakes and about 1/3 cup snap pea mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine snap peas, onion, 1 tablespoon oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Let stand 10 minutes.

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  • Shred zucchini on the large holes of a box grater. Place shredded zucchini on a clean kitchen towel; squeeze well to remove excess liquid. Combine zucchini, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, panko, tarragon, shrimp, and egg in a bowl.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Spoon 1/4 cup zucchini mixture loosely into a dry measuring cup. Add mixture to pan; flatten slightly. Repeat procedure 7 times to form 8 cakes. Cook 3 minutes on each side or until golden brown. Serve cakes with snap pea mixture.

Nutrition Facts

234 calories; fat 13.1g; saturated fat 2g; mono fat 8.6g; poly fat 1.4g; protein 12g; carbohydrates 17g; fiber 2g; cholesterol 100mg; iron 1mg; sodium 495mg; calcium 64mg; sugars 5g; added sugar 0g.
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