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Sweet Corn and Shrimp Cakes Recipe

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This recipe for Sweet Corn and Shrimp Cakes is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 piece corn on the cob, kernels removed (about 3 cups)
2 Tbsp all-purpose flour
2 large egg white(s)
1/4 cup fat-free evaporated milk
1/2 tsp table salt
1/4 tsp chili powder
2 oz cooked shrimp, tiny salad-size (about 1/2 cup)
1 sprays cooking spray
1/2 cup salsa
2 Tbsp cilantro
Directions:
Directions:
Purée 2 cups of corn in a food processor. Add flour, egg whites, milk, salt and chili powder; pulse several times to combine. Stir in shrimp and remaining 1 cup of corn.


Coat a nonstick skillet with cooking spray and heat over medium-high heat. To make cakes, place 1 tablespoon of batter in skillet to make each of 16 cakes. Cook in approximately three batches of five or six cakes each until bottoms of cakes are browned, about 2 minutes. Turn over and cook until lightly browned on other side, about 2 minutes more.


Serve each cake topped with salsa and garnish with cilantro. Yields 2 cakes and 1 tablespoon of salsa per serving.


Flavor Booster: For a hot twist on this dish, dust the corn with 1/4 teaspoon ancho chili powder, then puree following the recipe. Try green salsa made with tomatillos for a change.

These savory appetizers taste great as is, or served with a dollop of salsa.

 

 

 

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