Monday, April 1, 2013

Gluten Free Shrimp Cakes with Creamy Horseradish Mustard Sauce

Yield: 18

1 cup chopped cooked shrimp 
1 cup chopped raw kale, stems removed 
1 large chopped shallot 
2 large room temperature eggs 
1 cup cooked brown rice 
1 cup almond flour 
2 tablespoons freshly chopped dill 
2 tablespoons chopped roasted red peppers (optional) 
Sea salt and black pepper

Combine all the ingredients (add more flour if it's not binding). Season to your preference with sea salt and black pepper. Drop tablespoonfuls into the palm of your hands (wet hands in cold water to prevent sticking). Form into balls. Refrigerate for 30 minutes.

Cover the bottom of a large deep sided skillet with extra virgin olive oil or a good quality veggie oil on medium heat. When hot, add 6 cakes(don'tflatten),leaving plenty of room in between. Fry on one side until golden brown and crispy (about 3 to 4 minutes). Flip over for a further three minutes (flatten top slightly). Remove and drain on a paper towel. Serve warm with Horseradish Mustard Sauce on the side.

Horseradish Mustard Sauce:
1/2 cup plain Greek yogurt 
1 tablespoon French mustard
 1 teaspoon prepared horseradish 
1 tablespoon fresh lemon juice 
2 tablespoons raw honey 
Sea salt and black pepper

Blend all the ingredients until creamy. Season to your preference with sea salt and black pepper. Serve chilled.

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