THESE SHRIMP CAKES ARE SOFT AND JUICY ON THE INSIDE AND PAN-SEARED UNTIL GOLDEN ON THE OUTSIDE. THEY ARE EASY TO MAKE AND MADE WITH SWEET CORN AND FRAGRANT CILANTRO.
– shrimp – sweet corn – cilantro – flour – yogurt – eggs – garlic – onion – lemon – salt and pepper – oil – mayo
In a small bowl, add mayonnaise, lemon juice, and chopped or minced fresh garlic and stir until well combined.
Add salt and pepper to taste. Set aside.
Thaw and peel the shrimps.
Chop the shrimps into small pieces or pulse them in a food processor. I like them medium-sized so you get chunks of shrimps when you bite into the cakes.