Sweet Corn and Shrimp Cakes
6 piece(s), kernels removed (about 3 cups)
Fat free evaporated milk
2 oz, tiny salad-size (about 1/2 cup)
Fat free salsa
- Purée 2 cups of corn in a food processor. Add flour, egg whites, milk, salt and chili powder; pulse several times to combine. Stir in shrimp and remaining 1 cup of corn.
- Coat a nonstick skillet with cooking spray and heat over medium-high heat. To make cakes, place1 tablespoon of batter in skillet to make each of 16 cakes. Cook in approximately three batches of five or six cakes each until bottoms of cakes are browned, about 2 minutes. Turn over and cook until lightly browned on other side, about 2 minutes more.
- Serve each cake topped with salsa and garnish with cilantro. Yields 2 cakes and 1 tablespoon of salsa per serving.