Photo Credit: Quentin Bacon
2 tablespoons sesame seeds, toasted
1 pound shrimp, peeled, deveined and finely chopped
1 cup whole wheat Panko bread crumbs, divided
¼ cup finely chopped red bell pepper
3 tablespoons chopped scallion greens
1 large egg, lightly beaten
2 teaspoons toasted sesame oil
1 teaspoon finely grated fresh ginger
1 tablespoon chopped fresh cilantro
½ tablespoon lime juice
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup canola oil
1 recipe Avocado Wasabi Sauce
Toast the sesame seeds in a small dry skillet over a medium-high heat, stirring constantly, until they are fragrant and begin to pop, 1 minute. Set aside to cool.
In a large bowl, stir together the shrimp, ½ cup of the Panko,the red bell pepper, scallion, sesame seeds, egg, sesame oil, ginger, cilantro, lime juice,salt and pepper until just combined. Place remaining ½ cup Panko in a shallow bowl or rimmed plate.
Divide the shrimp mixture into 12 mounds. Shape each mound into a round patty about 2 ½-inches in diameter. Coat each patty well with the remaining breadcrumbs.
Heat the oil in a very large non-stick skillet over a medium heat. Cook shrimp cakesover a medium-low heat, until golden brown on both sides and cooked through, about 5 to 6 minutes per side. Shrimp cakes may be refrigerated or frozen at this stage.
To serve, top each with a tablespoon-sized dollop of the Avocado Wasabi Sauce
Makes 4 servings
Serving size 3 cakes and 3 tablespoons sauce
Per serving: Calories 440; Total Fat 28g (Mono Fat 15.3g, Poly Fat 6.3g, Sat Fat 2.9g); Protein 30g; Carb 21g; Fiber 6g; Cholesterol 230mg; Sodium 640mg
Excellent Source of: Copper, Fiber, Phosphorus, Protein, Vitamin C, Vitamin E, Vitamin K
Good Source of: Calcium, Iron, Folate, Magnesium, Potassium, Zinc