You are here >> index >> recipes >> shrimp cakes with ginger
Plus Diet Recipes
Ginger Shrimp cakes
with pesto noodles
Shrimp cakes with ginger
Ingredients Shrimp and other seafood have a small amount of cholesterol. This is insufficient to change your body cholesterol. The shrimp is really a vehicle to add taste and some protein to the cake, the onion, ginger root and chick pea flour being the active anti-cholesterol ingredients. Substituting seafood for meat products greatly decreases your saturated fat intake.
Chick pea flour is very healthy but has an earthy flavour. The ginger overcomes this if you don't use too much of the flour.
To increase the anti-cholesterol value, use more chick pea flour e.g., 1-2 tablespoons, and make the cakes spicy with a teaspoon of middle-east spice mix or 7-spice mix.
1 lb raw shrimp
1 medium onion
ginger root raw - about 1 oz., 30gm.
1 tbsp rice flour
2 tsp chick pea flour
pepper 1/4 tsp
olive oil
Remove the shells of the shrimps, place in food processor
Dice onion small, put in food processor
Dice ginger small, add to processor
Add flour and pepper
Process until smooth
On a floured board or plate form the mixture into 2" rounds, 3/4"thick.
Oil a skillet. Fry the shrimp cakes at medium heat until golden brown on both sides, about 6-8 min.
Entree:
Serve with pesto tossed pasta (see pesto) and mixed greens side-plate salad.
Appetizer:
Make them into 1 1/2 inch cakes, or shrimp balls. Serve on rice crackers or wholewheat toast rounds with hot sauce, thai dipping sauce or seafood sauce.