Main Dishes

Shrimpcakes with Raita

Christie Daruwalla
April 12, 2013
49

An Indian spiced shrimp fritter made into a "shrimpcake" served with a yogurt sauce

8
2 lbs. raw shrimp, deveined and shell removed
1 medium onion, cut into quarters
2 jalapenos, seeds removed, cut into quarters
7 garlic cloves, smashed
1 tbsp. ginger, chopped
1 small tomato, seeds removed, cut into quarters
1 tsp. cumin seeds
1 tsp. ground coriander
1/4 tsp. turmeric
1 tsp. kosher salt
1/4 cup fresh cilantro, chopped
1 egg, lightly beaten
2 1/2 tsp. canola or vegetable oil, divided
Lemon wedges, optional

For the Raita:

1/2 cup non-fat Greek yogurt
1 tbsp. cider vinegar
1/2 cup cucumber, grated
2 tbsp. minced onion
1/2 cup tomatoes, diced
1/8 tsp. cinnamon
3/4 tsp. kosher salt
In a small pan, toast cumin seeds, coriander and turmeric over medium heat until the spices are fragrant. Set aside. In a food processor, pulse onion, jalapeno, garlic and ginger into a fine mince. ...
See the full directions on my site
Nutritions

Calories
126

Sodium
1161mg
48% DV

Fat
2g
3% DV

Protein
16g
33% DV

Carbs
7g
2% DV

Fiber
2g
9% DV
Shellfish Pan Fried Low-Calorie Low-Fat Dinner Indian

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