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Spicy Shrimp Patties

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Submitted by JoeMBango

Spicy shrimp and fish patties with ginger, cilantro, mint, and cayenne, coated in breadcrumbs and dipped in a chickpea flour batter before frying golden. South Asian-style seafood kebabs.

YIELD

4 servings

PREP

20 min

COOK

6 min

READY

30 min

These patties are part fish cake, part shami kebab. Minced white fish and chopped shrimp get loaded with fresh ginger, cilantro, mint, green onions, and cayenne, shaped into rounds, coated in breadcrumbs, then dipped in a spiced chickpea flour batter and fried until crisp and golden.

The double coating is what gives these their crunch. Breadcrumbs create the first textured layer, and the chickpea flour batter seals everything in a thin, crispy shell that shatters when you bite through it.

Mint alongside cilantro is a combination that screams South Asian cooking. The mint adds a cool, bright note that tempers the cayenne heat and keeps the patties tasting fresh even though they’re fried.

Chef Tips

  • Mince the fish by hand rather than using a food processor. A processor turns it to paste too quickly, and you want some texture in the patty.
  • Make sure the patties are a consistent ½ inch thick so they cook through in the 2-3 minutes per side without the outside burning.
  • The chickpea flour batter should be smooth with no lumps. Add the water gradually and whisk well.
  • Fry in batches without crowding the skillet. Too many patties drop the oil temperature and the batter absorbs grease instead of crisping.

Variations

  • Serve with a tamarind chutney or green chutney for dipping in the traditional South Asian style.
  • Use all shrimp and skip the fish for a pure shrimp patty with a more concentrated shellfish flavor.
  • Add a teaspoon of garam masala to the patty mixture for a warmer, more complex spice profile.

Ingredients

1 453.6
POUND G FISH FILLET
6 173.4
OUNCES ML/G SHRIMP
peeled, cooked, chopped
¼ 59
CUP ML VEGETABLE OIL
2 30
TABLESPOONS ML CILANTRO
chopped
1 15
TABLESPOON ML MINT LEAVES
chopped fresh
1 1
INCH INCH GINGER ROOT
fresh, grated *
2 473
CUPS ML BREAD CRUMBS
fresh, white
1
X SALT
to taste *
1
X CAYENNE PEPPER
to taste *
1 1
LARGE EACH EGG YOLK
beaten *
2 30
TABLESPOONS ML LEMON JUICE
¾ 177
1 15
TABLESPOON ML CORIANDER
ground
½ 118
CUP ML WATER
1
X MINT SPRIG
for garnish *
1
X LEMONS
slices, for garnish *

Directions

Remove any skin and bones from fish, rinse and pat dry with paper towels.

Mince fish, then transfer to a bowl.

Stir in shrimp, green onions, gingerroot, cilantro, mint, ½ cup of bread crumbs, salt and cayenne.

Add egg yolk and lemon juice; mix well.

Divide mixture into 16 equal portions and form into ½-inch thick rounds.

Roll patties in remaining bread crumbs to coat completely.

Put flour, coriander, salt and cayenne in a small bowl; add water and mix to a smooth batter.

Heat oil in a skillet.

Dip patties in batter; fry 2 to 3 minutes on each side until golden brown.

Drain on paper towels and serve hot, garnished with mint and lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 279g (9.8 oz)
Amount per Serving
Calories 488 34% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 587mg 24%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 14%
Sugars g
Protein 76g
Vitamin A 10% Vitamin C 17%
Calcium 16% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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