Shrimp Zucchini Corn Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
3 large Egg, fresh, whole, raw 1/2 cup, diced Celery, raw 1 cup kernels Yellow Sweet Corn, Frozen 1/2 cup, chopped Onions, raw 1 LB Shrimp, raw 1 tsp McCormick Old Bay Seasoning 2 tsp Mrs. Dash (R) Original Blend 4 cup Squash - Yellow and Zucchini 2/3 cup King Arthur 100% Unbleached White Whole Wheat Flour 1 1/2 cup Bread crumbs, dry, grated, plain
Grate zucchini and squeeze out the water till as dry as possible. Measure out 4 cups of dry shredded zucchini and add to a large bowl. Continue to add ingredients to the bowl with zucchini as you finish them. Roast the corn in a dry skillet over high heat till spots of color appear - add to bowl. Saute onion and celery in 1 TBS canola oil over medium heat till cooked through. Peel and de-vein shrimp. Pulse shrimp in food processor till mostly pureed. Add remaining ingredients to bowl and mix well. Portion into 4 oz cakes (I use a 4oz ice cream scooper/portioner and flatten to about 1/2 inch thickness) fry in 1/4 cup canola oil 3-4 min on each side over medium heat, till golden brown and firm to touch. Serve with tartar sauce, dijonaise or your favorite seafood cake condiment.
Serving Size: makes 14 - 4oz cakes, serving can be one or two cakes - calories above are based on one cake.
Serving Size: makes 14 - 4oz cakes, serving can be one or two cakes - calories above are based on one cake.
Nutritional Info Amount Per Serving
- Calories: 134.4
- Total Fat: 2.5 g
- Cholesterol: 89.1 mg
- Sodium: 201.5 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.0 g
- Protein: 11.1 g
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