Fiber-Infused Shrimp & Lentil Cakes with Yogurt-Dill Drizzle

Tender shrimp and red lentils are bound together with aromatic herbs and psyllium husk for an extraordinary protein- and fiber-rich cake, pan-seared to golden perfection and crowned with a silky Greek yogurt dill sauce for refreshing contrast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the shrimp: Place the peeled shrimp on a cutting board and pat them dry with paper towels. Using a sharp chef’s knife, chop the shrimp into coarse 5 mm pieces to ensure both tender texture and visible shrimp morsels in each cake.

Step 2

Sweat the aromatics: Heat a small nonstick skillet over medium heat. Add the diced onion and minced garlic without oil, stirring constantly until they just begin to soften and release fragrance, about 2 minutes. Transfer them immediately to a large mixing bowl to halt cooking and preserve bright flavor.

Step 3

Combine base ingredients: Into the bowl with onion and garlic, add the chopped shrimp, cooked red lentils, grated zucchini, chopped parsley, smoked paprika, salt, and pepper. Crack in the two eggs, then sprinkle the psyllium husk powder evenly over the top.

Step 4

Mix the batter: Using a sturdy silicone spatula, fold the mixture gently but thoroughly until the psyllium has absorbed moisture and the batter holds together when pressed. This should take approximately 1 minute of folding; the psyllium will bind the cakes and boost fiber.

Step 5

Form the cakes: With lightly oiled hands, divide the mixture into eight equal mounds (approximately 150 g each). Gently press each mound into a 2 cm-thick round patty, smoothing the edges for uniform cooking and presentation.

Step 6

Pan-sear the cakes: Warm the olive oil in a large cast-iron or nonstick skillet over medium-low heat until shimmering. Carefully transfer four cakes to the pan, leaving space so they don’t touch. Cook without moving for 4 minutes, until a deep golden crust forms. Flip each cake using a thin spatula and cook for an additional 3 minutes. Transfer to a baking sheet and tent loosely with foil. Repeat with the remaining cakes.

Step 7

Keep warm while you make the sauce: Preheat the oven to 80 °C (175 °F) and place the baking sheet with cakes inside to stay warm without continuing to cook.

Step 8

Whisk the yogurt-dill sauce: In a small bowl, combine the Greek yogurt, chopped dill, minced garlic, lemon juice, and salt. Whisk briskly until the sauce is silky and slightly thickened, then taste and adjust salt or lemon if needed for brightness.

Step 9

Plate with flair: On warmed plates, arrange two shrimp-lentil cakes stacked slightly off-center. Spoon a generous pool of yogurt-dill sauce around and atop the cakes. Garnish with a small sprig of dill and a light drizzle of extra-virgin olive oil for sheen.