It’s time for another Improv Challenge (a monthly recipe bloghop where Kristen @ Frugal Antics of a Harried Homemaker assigns two ingredients and all us participants get cooking.) And this month’s theme is…
Fish & Chips!
Of course, this is the traditional British battered and fried cod and potato dish but part of the fun is to get creative with the two ingredients. Here I may have taken some liberty by using shrimp, which technically is shellfish and not fish fish. But fish will get its due in this post – no worries.
Last year, I experimented with potato chip breading with my Potato Panko Coconut Shrimp with Jalapeño Honey Dipping Sauce (say that 3 times fast!) and I loved the flavor and texture that potato chip breadcrumbs/coating/panko brought to the recipe. And yes, I am a dietitian and I eat potato chips – just not everyday and I go for the ones that basically have simple ingredients like potatoes, some type of vegetable oil and salt.
So, back to the shrimp cakes. These really came together quickly and are quite versatile. And while shrimp isn’t usually the best seafood bargain out there (I always look for deals on frozen from the U.S. for the most part), here’s a great informative read from Cooking Light on Inexpensive Fish Tips – many of these suggestions like canned salmon/tuna, frozen cod fillets – would also work well in this recipe.
The American Heart Association recommends that we get at least two servings of fish weekly and seafood cakes/burgers are a great way to do so – especially if you have family members who aren’t big fish fans.Print
Potato Chip Shrimp Cakes
Potato chips make excellent breading as seen with these appetizer or entree Potato Chip Shrimp Cakes. Swap in cod, salmon or canned tuna if you prefer.
- Yield: 4 servings
- 1/2 pound raw large shrimp, shelled, deveined and chopped
- 3/4 cup crushed potato chips
- 1 egg
- 1 green onion, chopped
- 1 garlic clove, minced
- 2 tablespoons white whole wheat flour
- 1 tablespoon fresh chopped cilantro
- Juice and zest of half of lime
- 1/4 teaspoon smoked paprika
- 1 tablespoon olive oil
- Sweet chili sauce for dipping
- In a large bowl, add shrimp, potato chips, egg, green onion, garlic, flour, cilantro, lime juice, lime zest and smoked paprika. Using your hands, form into 8 (2-inch) or 4 (4-inch) sized patties. Cover and refrigerate for 30 minutes.
- In a large skillet over medium-high heat, add oil. Once heated, add shrimp cakes. Cook for 3 minutes and flip. Cook for another 2 1/2 minutes or until browned. Serve with sweet chili sauce for dipping.
Do you ever make fish or seafood cakes? Do you use potato chips as an ingredient?