Lemony Shrimp and Potato Cakes With Tricolor Salsa

Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d’eouvre.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 pattys

Ingredients

• 1  cup  diced red bell pepper
• 1  cup corn (frozen is OK)
• 1⁄2 cup  sliced green onion
• 1  tablespoon  chopped cilantro
• 1⁄8 teaspoon salt
• 1  tablespoon lemon juice
• 3  cups  Simply Potatoes® Shredded Hash Browns
• 1  lb  raw  prawns, shelled
• 1  egg
• 1⁄4 teaspoon lemon zest
• 2  teaspoons lemon juice
• 1 1⁄4 teaspoons salt
• 1  pinch pepper
• 2  tablespoons  vegetable oil

Directions

1. Preheat an oven to 200°F.
2. Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
3. Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
4. Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
5. To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.