Lean protein with big fresh flavor is what makes these gluten-free Thai shrimp cakes so enchanting. Try these shrimp cakes with the Jana Eats GFDF fish sauce. Make extra as these gluten-free and dairy-free thai shrimp cakes an easy portable delicious lunch box option.
INGREDIENTS:
1 lb. raw wild caught shrimp, peeled, deveined and tail removed
2 eggs
¼ cup finely chopped cashews
2 Tbl. GF panko breadcrumbs
4 Tbl. minced onion
¼ cup Kite Hill Almond cream cheese (I like jalapeno flavor for this.)
Large handful chopped cilantro
15 mint leaves, minced
1 tsp. salt
2 Tbl. coconut oil
METHOD:
Chop shrimp into small pieces and put into medium mixing bowl.
Beat 2 eggs in small bowl and add to shrimp.
Add all the other ingredients to the shrimp bowl and mix well.
Add coconut oil to non-stick pan (I love ScanPan non-toxic no stick cookware.) and heat pan over medium heat.
Portion shrimp mixture into even sized balls. Add to heated pan and lightly press the ball shape into a patty.
Brown shrimp and flip to other side for even browning and cooking.
Serve with Sweet Thai Chili Sauce or GF Nuac Mam