Recipe by barby64
Ready, Set, Cook! Special Edition Contest Entry: Cajun Shrimp Cakes with a Black Bean and Corn Salsa
- 680.38 g cooked shrimp, peeled and deveined
- 907.18 g Simply Potatoes Traditional Mashed Potatoes
- 78.07 ml mayonnaise
- 29.58 ml cajun seasoning
- 4.92 ml pepper
- 4.92 ml salt
- 1 small onion
- 7 eggs
- 226.79 g Japanese-style bread crumbs
- 473.18 ml flour
- vegetable oil
- 236.59 ml corn, drained
- 425.24 g can black beans, rinsed and drained
- 1 red pepper, diced
- 118.29 ml cilantro, chopped
- 2 garlic cloves, crushed
- 6 green onions, sliced
- 3 limes
- 44.37 ml extra virgin olive oil
- 70.87 g can diced tomatoes (with green chilies)
- Baby Spinach
Directions See How It's Made
- In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
- Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
- To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
- When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.