Chicken, Herb and Shrimp Cakes
Author: Alberta Chicken Producers
Prep time:
Cook time:
Total time:
Serves: 4 to 6
- 12 medium shrimp, peeled, deveined and halved lengthwise
- ½ lb (250 g) skinless, boneless chicken breasts (or thighs), chopped
- 1 tbsp lime juice
- 1 medium red chili, seeded and chopped
- ¼ cup garlic chives or green onion
- 3 tbsp all purpose flour
- 2 egg whites, lightly beaten
- salt and cracked black pepper
- canola oil for shallow frying
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh cilantro
- ¼ cup soya sauce
- 2 tsp honey, warmed
- Combine the shrimp, chicken, juice, chili, chives, flour, egg white, salt and pepper in a medium bowl.
- Heat the oil in a large frying pan over medium heat.
- Drop tablespoons of the shrimp mixture into the pan about 2 inches (5 cm) apart.
- Cook for about 3 minutes on each side or until cooked and golden.
- To make Dipping sauce.
- Combine all the ingredients in a small bowl.
- Serve with shrimp cakes.
Make ahead: This recipe is best made just before serving.
Recipe by Alberta Chicken Producers Recipes and Industry Information at https://chicken.ab.ca/chicken-herb-and-shrimp-cakes/
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