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Lemony Shrimp and Potato Cakes With Tricolor Salsa

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“Ready, Set, Cook! Special Edition Contest Entry: Crispy, lemony shrimp cakes are topped with a bright, crunchy salsa of red bell peppers, cilantro, corn and green onions for a beautiful dish that can be served midweek for dinner or as an excellent hors d’eouvre.”
READY IN:
35mins
SERVES:
4
YIELD:
8 pattys
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat an oven to 200°F.
  2. Make the salsa by stirring together the bell pepper, corn, green onion, cilantro, salt and 1 tablespoon lemon juice. Set aside.
  3. Roughly chop the prawns into 1/4-inch pieces. In a large bowl, mix together the hash browns, chopped prawns, egg, 2 teaspoons lemon juice, lemon zest, salt and pepper.
  4. Heat a large nonstick frying pan over medium high heat. Add 2 tablespoons oil. When the oil is shimmering, use a 1/2-cup measuring cup to scoop the potato mixture into the pan to make 4 patties. Use the measuring cup to press down on the patties so that they are about 1/2-inch in thickness. Cook the patties for 3 minutes or until browned on the bottom. Flip the patties over and cook another 3-4 minutes, until cooked through. Transfer the patties to a plate and keep warm in the oven while you repeat with the remaining mixture.
  5. To serve, place 2 patties on each serving plate. Top each patty with salsa and serve immediately.

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