Shrimp and Cod Cakes
I love chic and simple recipes on a day that I don't have much time. Nice and simple dinners like this Shrimp and Cod Cakes with Basil Mayonnaise Dressing is perfect for an evening in with your love or girlfriends with a glass of a dry rose or white wine. These crispy cakes have big chunks of shrimp and cod and a basil mayonnaise, elevated tartar sauce, with basil from my garden.
WHAT YOU'LL NEED
1/4 cup of basil leaves
1/2 cup of mayonnaise
salt and ground black pepper
1/2 to 3/4 pound of skinless cod fillet, cut into small 1/4 inch pieces
1/2 pound of medium cooked shrimp, shelled, deveined and cut into 1/4 inch pieces
1/2 cup of Panko (Japanese bread crumbs)
1/4 heavy cream
1 egg lightly beaten
2 tablespoonsful of finely chopped parsley
2 tablespoonsful of finely chopped chives
finely grated lemon zest
cayenne pepper or red pepper flakes
4 tablespoonsful of unsalted butter
2 tablespoonsful of vegetable oil
Place basil in a small saucepan of boiling water, blanch for 30 seconds. Drain and rinse it under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayo and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil + mayo dressing until lightly chilled.
In a large bowl, combine the cod and shrimp with the panko, heavy cream, egg, chopped parsley & chives, lemon zest, red pepper or cayenne pepper, salt and pepper to taste. Form the mixture into eight little cakes. In a large skillet, melt 2 tablespoons of butter in the oil. Add 4 of the cakes and fry over moderate high heat until browned and crisp, normally about 3 minutes per side. Transfer the cakes to a paper towel to drain. Cook the remainder.
I hope you like this recipe!! It is indeed one of my favorite and easiest recipes. You can eat it as an appetizer or main dish with vegetables and a nice glass of wine. Let me know if you like it.