Shrimp Cakes with Creamy Dilled Slaw

5 steps

Prep:30min

Updated at: Sat, 29 Jun 2024 19:07:56 GMT

Ingredients

2 servings

125mlEgg Free Mayonnaise

15mlapple cider vinegar

2.5mlDried Dill

2.5mlKosher Salt

freshly ground black pepper

4 CupsColeslaw Mix

Pre-Shredded, Cabbage And Carrot, Get the ready coleslaw mix with spinach carrots and beetroot from Woolworths

1green onion

sliced

240gRaw Shrimp

peeled, Tails Removed, And Deveined

30mlArrowroot Powder

Grocery store/ Dischem/Healthshop

30mlRed Onion

Finely chopped

30mlCelery

Finely Diced

15mlFresh Parsley

Chopped

30mlEgg Mayonnaise

1 tablespoonfresh lemon juice

1mlKosher Salt

Plus More If Needed

1mlGarlic Powder

freshly ground black pepper

125mlCoconut Flour

2 tablespoonsghee

lemon wedges

for serving, optional

Instructions

Step 1

For the slaw, in a small bowl combine the mayonnaise, vinegar, dillweed, salt and pepper to taste. Place coleslaw and green onion in a medium bowl. Drizzle with the dressing, toss to combine. Refrigerate whilst you make the shrimp cakes.

Step 2

For the shrimp cakes, pat the shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until the shrimp are finely chopped. Transfer to a medium bowl and add the arrowroot powder, onion, celery, parsley, mayonnaise, lemon juice, salt, garlic powder and pepper to taste. Stir gently to combine.

Step 3

On a small plate, combine the coconut flour with ⅛ teaspoon each of salt and pepper. Using a ⅓ cup measuring cup, scoop the shrimp mixture onto a separate plate. Using your hands, form the mixture into a patty. Dredge the patty in the coconut flour, set aside on a plate, then repeat with remaining mixture (you should end up with 4 patties).

Step 4

In a large pan, melt the ghee(Spray and Cook) over medium high heat. When hot, add the patties to the pan. Cook for 3 minutes, then carefully flip and cook for an additional 2 to 3 minutes.

Step 5

Serve the shrimp cakes with the slaw and lemon wedges, if desired.