Mini Corn Cakes with Shrimp, Parsley & Yogurt Topping

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Nothing screams Summer vegetable better than sweet corn on the cob. For a fun easy summer hors d’oeuvre, try these golden Mini Corn Cakes with Succulent shrimp and bright green Italian parsley. A tangy Greek yogurt based garnish adds a touch of freshness and thinly sliced cherry tomatoes add playfulness.

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Ingredients: egg, corn kernels,  shrimp, mayonnaise, Dijon mustard, bread crumbs, Italian parsley, salt, cayenne pepper, Greek Yogurt, lemon, cherry tomatoes, chives, flour, vegetable oil.

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Finely chop parsley and set aside.

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To make the cakes: In the mixing bowl, beat one egg, add corn, shrimp, mayonnaise, Dijon mustard and chopped parsley.

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Stir in the bread crumbs to bind. With your hands shape the mini-corn cakes tightly by pressing the mixture from one hand to another until they form a dense consistency.

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With your palms make small balls.

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Dredge the balls in the flour.

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In a non-stick frying pan, brown the cakes, 5 at a time, depending on the size of your pan, for 1 to 2 minutes on each side in vegetable oil. Repeat with the rest of the cakes, wipe off the pan with paper towels in between the batches and add vegetable oil as needed. Drain the cakes on a paper towel.

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To garnish, top each cake with the yogurt dressing, a slice of cherry tomato and parsley leaf or chopped chives.

Bon Appétit!
Svitlana

Mini Corn Cakes with Shrimp, Parsley & Yogurt Topping

recipe details

Serves 8-10

Ingredients

  • 1 egg
  • 2 cups corn kernels
  • ½ pound shrimp, peeled and deveined
  • ¼ cup mayonnaise, and more for garnish
  • 1 tablespoon Dijon mustard
  • ½ cup bread crumbs
  • 2 tablespoons flat-leaf Italian parsley, roughly chopped
  • ½ teaspoon salt
  • Cayenne pepper, to taste

Garnishing options

  • 2 tablespoons 2% Greek Yogurt
  • Squeeze of lemon and ½ teaspoon lemon zest
  • Cherry tomatoes, cut into thin slices
  • Flat-leaf Italian parsley
  • Chives, to garnish (optional)
  • Flour for dredging
  • Vegetable oil

Directions

  1.  To steam the shrimp: In a medium sized saucepan, bring 1 ½ inches of well salted water to a boil with one bay leaf. Place shrimp in a steamer basket and place it inside of the pot. Cover and let it steam for 1 minute. Let the shrimp cool and then cut it into small pieces.

  2.  To make the cakes: In the mixing bowl, beat one egg, add corn, shrimp, mayonnaise, Dijon mustard and chopped parsley.

  3. Stir in the bread crumbs to bind. With your hands shape the mini-corn cakes tightly by pressing the mixture from one hand to another until they form a dense consistency. With your palms make small balls and dredge them well in the flour.

  4. In a non-stick frying pan, brown the cakes, 5 at a time, depending on the size of your pan, for 1 to 2 minutes on each side in vegetable oil. Repeat with the rest of the cakes, wipe off the pan with paper towels in between the batches and add vegetable oil as needed. Drain the cakes on a paper towel.

  5.  For the topping: Whisk the Greek yogurt, lemon juice, lemon zest and some cayenne pepper to taste.

  6.  To garnish, top each cake with the yogurt dressing, a slice of cherry tomato and parsley leaf or chopped chives.

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