Lemony Shrimp and Potato Cakes with Tricolor Salsa
Elevate your weeknight dinners with these irresistible Lemony Shrimp and Potato Cakes paired perfectly with a fresh and zesty Tricolor Salsa. This unique recipe combines the creamy, comforting texture of mashed russet potatoes and the succulent sweetness of shrimp, seasoned with vibrant lemon zest and a touch of green onion for a refreshing burst of flavor. Each crispy, golden-brown patty is pan-fried to perfection and topped with a colorful salsa of diced tomatoes, bell peppers, red onion, and a hint of jalapeño for a lively, tangy kick. Ready in just 40 minutes, this dish is ideal for busy days yet elegant enough for entertaining. Serve them warm with a dollop of salsa and experience layers of flavor and texture in every bite. Perfect for seafood lovers and those seeking a healthy, flavorful meal option!
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 500 grams Russet potatoes, peeled
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 Green onion, finely chopped
- 1 Egg, lightly beaten
- 60 grams Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 Tomato, diced
- 1 Red bell pepper, diced
- 1 Yellow bell pepper, diced
- 0.25 Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 Jalapeño, finely minced (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the peeled potatoes and cook until fork-tender, about 12-15 minutes. Drain and mash the potatoes in a large bowl. Allow them to cool slightly.
While the potatoes are cooking, roughly chop the shrimp into small pieces. Set aside.
In the same bowl with the mashed potatoes, add the chopped shrimp, lemon zest, lemon juice, chopped green onions, lightly beaten egg, and panko breadcrumbs. Season with half of the salt and black pepper. Mix until well combined.
Scoop about 1/4 cup of the potato-shrimp mixture and form it into a patty. Repeat until all the mixture is used, making about 8 patties.
Heat olive oil in a large non-stick skillet over medium heat. Fry the potato cakes in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
For the salsa, combine the diced tomato, red bell pepper, yellow bell pepper, red onion, and optional jalapeño in a medium bowl. Add chopped cilantro, remaining lemon juice, remaining salt, and black pepper. Toss everything together until well mixed.
Serve the crispy potato cakes warm with a generous scoop of tricolor salsa on the side. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 27.9 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 290 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4633 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
