Ingredients
-
1
-
1
-
1/2
-
1
-
1/8
-
1
-
3
-
1
-
1
-
1/4
-
-
-
-
-
Directions
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 deouvre., I am always on the look out for appetizers that are delicious, easy to make, and unexpectedly different. I don’t have too many in my repetoire that fulfill all three of my criteria. Lemony Shrimp and Potato Cakes with Tricolor Salsa does. I made them in bite size portions and they were the first platter that disappeared., Perfect for Sunday brunch!
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Steps
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1
Done
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Preheat an Oven to 200f. |
|
2
Done
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Make the Salsa by Stirring Together the Bell Pepper, Corn, Green Onion, Cilantro, Salt and 1 Tablespoon Lemon Juice. Set Aside. |
|
3
Done
|
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
Done
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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
Done
|
to Serve, Place 2 Patties on Each Serving Plate. Top Each Patty With Salsa and Serve Immediately. |
