This recipe originally went with a snap pea relish, but instead of turning these cakes into the meal, I wanted them to be a side dish. So, I made these delicious shrimp cakes on their own, and they went along perfectly with chicken and mashed potatoes. These cakes were the perfect way to spice up the meal! For the sake of this recipe, I will not include the snap pea relish side; the full recipe can be found in Cooking Light. Also, basil is recommended as an easy substitution for tarragon - it works just as well. If you like tarragon, use it! If not, the taste definitely comes through in the cakes, so substitute with basil. Either way, these cakes are the perfect side dish to any meal.
ingredients ~
1 1/2 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 medium zucchinis, trimmed
1 cup whole-wheat Panko (Japanese breadcrumbs)
1 1/2 tsp. chopped fresh tarragon
6 oz. large fresh or frozen thawed shrimp, peeled, deveined, and finely chopped
1 large egg, lightly beaten
recipe ~
1. Shred zucchini on the large holes of a box grater, then place on a kitchen towel and squeeze to remove excess liquid.
2. Combine zucchini, salt, pepper, Panko, tarragon, shrimp, and egg in a bowl and mix.
3. Heat oil in a large nonstick skillet over medium-low. Spoon mixture onto skillet in 1/4 cup portions and pat down to flatten. Repeat this procedure until zucchini mixture is gone. Cook cakes on both sides until lightly browned and held together.
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