I have been such a slacker! Which has to be very apparent to you considering my lack of posting this week. Not only have I been a slacker on posting but I have been a slacker in the kitchen. It has been raining here all week and it just makes you tired and sleepy and all you want to do is veg out. I have been also trying to catch up on Fringe since the season premier was yesterday and I was a little lost. Regarless, tt has been almost impossible to get up out of bed in the morning lately. It’s dark, cool and I can hear the rain outside my window. I have been hitting snooze on my alarm 5 times now instead of just 3. The dogs don’t even want to get up. I think rainy days should be automatic days off. Don’t you agree?
Well in staying with my current slacker state I made a slacker friendly dinner this week. It really almost can’t get any easier then these shrimp cakes. They come together in a matter of minutes and are ready to eat just in no time at all. I hope that the sun comes out soon because if it doesn’t I see many sandwiches and bowls of cereal in my future.
The shrimp cakes were very tasty. I love it when food that requires such little effort and time comes out so delicious. I made sure to chop the shrimp up coarsly so the cakes would have shrimp chunks and not a shrimp mush. They are flavorful, simple and so easy to make. I served them as a sandwich on a soft roll with a garlic & green onion mayo. They are also great to serve as an appetizer with a side of sweet chili sauce.
Go ahead be a slacker tonight and have some of these for dinner. Wait it is Friday, be a real slacker and go out to dinner, then makes these on Monday.
- 1 lb of shrimp, peeled, deveined
- 1 large egg , lightly beaten
- 1 green onion, sliced
- 1/2 Tbs ginger, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon sarachi sauce
- 1 tsp sweet chili sauce
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 1 cup panko (Japanese breadcrumbs)
- 2 tbs of peanut or vegetable oil
Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, hot pepper sauce, sweet chili sauce, salt, and pepper. Add 1 cup panko to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.