Servings: 24 cakes
Ingredients
- 1 lb. shrimp peeled and deveined
- 1/4 cup fresh parsley
- 1/4 sweet red pepper
- 2 scallions cut in quarters
- 1/4 tsp crushed red pepper flakes optional
- 1 stalk small celery diced fine
- 1 tsp lemon zest
- 3 large eggs
- 1 cup breadcrumbs plus more for rolling
- drizzle extra virgin olive oil
- salt and pepper to taste
Instructions
- Combine parsley, scallion, and red pepper in a food processor, chop until fine. Remove to mixing bowl.
- Add shrimp to the food processor, chop till they become a paste.
- Add shrimp to the mixing bowl, along with the celery, zest, red pepper flakes, eggs, and bread crumbs, mix well. Add more breadcrumbs if it is too wet.
- Place more bread crumbs in a flat dish. Start forming the shrimp mixture into small balls, about the size of a golf ball, pat flat into cakes, then coat each side in the bread crumbs.
- Coat a sauté pan with extra virgin olive oil, and place over medium to medium high heat. Sauté the shrimp cakes approximately 2 minutes a side or until golden brown.
- Remove from heat to paper towel to remove any excess oil. Serve hot or cold, with an aioli or a remoulade sauce.
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