Ingredients
Scale
- 1 cup cooked rice
- 1 pound shrimp, peeled and deveined
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 egg beaten
- 1/2 cup breadcrumbs (or panko for extra crunch)
- Salt and pepper to taste
- Oil for frying
Instructions
- Start by cooking your rice according to package instructions. Allow it to cool.
- In a pan, heat a tablespoon of oil over medium heat. Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Once cooked, remove the shrimp from the heat and chop them into smaller pieces. In a large bowl, combine the rice, chopped shrimp, cilantro, lime juice, lime zest, and beaten egg.
- Season the mixture with salt and pepper to taste. Mix until everything is well combined.
- Form the mixture into small patties, about 2-3 inches in diameter.
- Coat each patty in breadcrumbs, ensuring they’re fully covered.
- In a frying pan, heat enough oil to cover the bottom over medium heat. Fry the patties for about 3-4 minutes on each side, or until golden brown.
- Once done, place the rice cakes on paper towels to drain excess oil. Serve warm!
- Prep Time: 15
- Cook Time: 20