Sweet Corn and Shrimp Cakes
- Total Time
These savory appetizers taste great as is, or served with a dollop of salsa.
corn6 medium, kernels removed (about 3 cups)
all-purpose flour2 Tbsp
egg white(s)2 large
fat free evaporated milk¼ cup(s)
table salt½ tsp
chili powder¼ tsp
cooked shrimp2 oz, tiny salad-size (about 1/2 cup)
cooking spray1 spray(s)
fat free salsa½ cup(s)
- 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, place 1 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.
- Flavor Booster: For a hot twist on this dish, dust the corn with 1/4 teaspoon ancho chili powder, then puree following the recipe. Try green salsa made with tomatillos for a change.