Description
Delicious shrimp and corn cakes with a crispy exterior and savory filling, perfect for any occasion.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup corn (fresh or frozen)
- 1/2 cup breadcrumbs (gluten-free if needed)
- 1/4 cup green onions, chopped
- 2 eggs, beaten
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
- Sriracha sauce for serving
Instructions
- Combine shrimp, corn, breadcrumbs, green onions, eggs, garlic powder, salt, and pepper in a medium bowl.
- Heat oil in a skillet over medium heat.
- Shape the mixture into patties, about 3 inches in diameter and 1 inch thick.
- Place patties in the skillet, ensuring not to overcrowd.
- Cook for 3-4 minutes on each side until golden brown.
- Transfer cooked cakes to a paper towel-lined plate and serve warm with Sriracha sauce.
Notes
These cakes can be made ahead of time and stored in the refrigerator. Consider air-frying for a healthier option.
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg