Spicy Shrimp Patties

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.