Korean Shrimp and Veggie Cakes

These are a tweak on the veggie pancakes I posted a couple of weeks ago. We LOVE the ginger, sesame oil, soy sauce flavor of Korean dishes and swapping in shrimp and making some tweaks upped the protein in these! Check out the recipe below:

Ingredients:

• 4 green onions, diced (white parts and most of the green part)

• 2 cups shrimp (I use frozen and defrost, dry them)

• 1 leek (should make about 1- 1.5 cups of sliced/diced leeks)

• 1 cup panko or bread crumbs of choice

• 4 eggs

• 3.5 Tbsp sesame oil

• 1.5 tsp soy sauce or tamari for gluten free

• 2 Tbsp ground ginger (we like a lot of ginger!)

• Avocado oil, ghee (or other cooking oil you use, those are my preferred ones)

• Dipping sauce (2 Tbsp sesame oil, 1 Tbsp soy sauce or tamari, juice of one lemon, 1 Tbsp grated ginger)

Assembly:

I like to prep some of this ahead of time but if your shrimp are frozen make sure to defrost them early enough (I put them in a bowl of water in the fridge then just pat super dry before cutting up to add to the mix). Cut green onions, and leek. Grate or mince ginger. Add veggies, panko, mixed eggs, sesame oil, soy sauce, ground ginger and then chopped shrimp to bowl. Mix to combine thoroughly. To cook shrimp cakes, heat a large skillet with enough avocado oil or ghee to coat the pan generously. Form your patties gently with about 1.5-2 Tbsp of mix per cake. Pat them in your hand then drop into pan with oil. Don’t worry if they’re loosely combined they cook together well while cooking. Cook 3-4 minutes per side, watching not to brown too much. Recipe makes about 12 cakes and you may have to cook in two batches depending on size of your pan. Serve with dipping sauce! Adding a roast vegetable or side salad makes this a complete nutrient dense meal!