Savory Pan-Fried Shrimp and Fish Cakes

 

Ingredients

For the Seafood Base

1 lb raw shrimp (peeled, deveined, coarsely chopped)

or white fish fillet (cod, halibut, or sole)

1 large egg (or egg white)

1/4–1/2 cup Panko breadcrumbs or cornstarch

For the Vegetable Mix

2–3 scallions (green onions), finely chopped

1/4 cup carrots, finely diced or julienned

1 teaspoon minced garlic or ginger juice

Seasonings

1 tablespoon soy sauce or salt to taste

1/2 teaspoon sugar

Optional: black pepper, paprika, or lemon zest

For Cooking

2–3 tablespoons neutral oil (canola or vegetable oil)

Instructions

Pulse the shrimp or fish in a food processor until a chunky paste forms.

Avoid over-processing to keep texture.

Transfer the seafood paste to a large bowl.

Add scallions, carrots, garlic or ginger, egg, and breadcrumbs.

Mix until sticky and well combined.

Shape into round patties about 1/2-inch thick.

Use wet hands if the mixture is sticky.

How to Make

Heat oil in a non-stick skillet over medium-high heat.

Place patties gently into the hot oil without overcrowding.

Pan-fry for 2–4 minutes per side until golden brown.

Flip carefully to maintain shape.

Remove when cooked through and springy to the touch.

Drain on paper towels before serving.