Vietnamese · Dinner
Crispy Fried Shrimp Cakes (High-Protein)
Vietnamese-style shrimp cakes made from hand-chopped shrimp and cottage cheese bound with egg white, scallion, and fish sauce, pan-fried until crisp and golden. Boosted with edamame and black beans for extra protein and fiber, served with lime-chili dipping sauce and fresh cilantro.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
428Calories
53.2gProtein
15.9gFat
19.8gCarbs
6.9gSugar
5.6gFiber
1580mgSodium
297mgChol
4.1gSat Fat
780mgPotassium
170mgCalcium
3.4mgIron
1.9mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Peel, devein and finely chop the shrimp. Roughly chop edamame and lightly mash black beans. Slice scallions and mince garlic.
2
Mix
Combine chopped shrimp, cottage cheese, edamame, black beans, egg white, scallions, garlic, fish sauce, cornstarch and black pepper until sticky and holding together.
3
Chill
Cover and refrigerate the mixture for 15 minutes until firm enough to shape.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat. Fry patties for 3 to 4 minutes per side until deep golden brown and crisp, then transfer to a plate.
5
Plate
Whisk lime juice, sugar and sliced chili together. Scatter cilantro over shrimp cakes and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g shrimp
- 1/2 cup120g full-fat cottage cheese
- 1/2 cup86g edamame
- 1/2 cup86g black beans
- 22 egg white
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp cornstarch
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp60ml vegetable oil, for frying
- 2 tbsp30ml lime juice
- 2 tsp2 tsp sugar
- 22 small chili
