Quinoa Crusted Shrimp Cakes
Ingredients
- 3/4 lb raw shrimp (peeled and deveined)
- 1/3 cup almond flour
- 1 egg
- 1 egg white
- 2 cups cooked quinoa (tri-color or regular)
Filling:
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 1 tablespoon Dijon mustard
- juice from 1/2 lemon
- 1 teaspoon garlic powder (or paste)
- 1 teaspoon cayenne
* – denotes optional ingredient
Steps
Step 1
Set oven to 410F.
Step 2
Cook quinoa according to instructions on the package. Set aside two cups of cooked quinoa and allow it to cool to room temperature.
Step 3
Add raw shrimp to a high-powered blender or food processor. Pulse blend until you create a sticky shrimp paste or mince.
Step 4
Add shrimp to a bowl, then add the ingredients for the filling. Mix thoroughly using your hands.
Step 5
Form small golf ball-sized balls of the shrimp mixture, then slightly flatten to create a miniature cake. Repeat until all the shrimp is used, then set the cakes aside.
Step 6
Beat eggs together in a bowl. In another bowl, add almond flour.
Step 7
Lightly dust each miniature cake in the almond flour and then dip in the egg. Lastly, dip the cake in the cooked and cooled quinoa.
Step 8
Place the coated shrimp cake on a baking sheet. Repeat for remaining cakes.
Step 9
Bake in the oven for about 15 to 20 minutes depending on the size of your cakes. The quinoa should be crunchy, crispy on the outside.
Step 10
Bonus: Mix reduced-fat (Sir Kensington) mayonnaise or Greek yogurt with Sriracha, fresh lemon and parsley to create a delicious sauce.