Shrimp Cakes with Nopales
Mónica Mateos
These flavorful shrimp cakes with nopales fit into everybody’s budget! A quick and easy recipe your family will love, these cakes are prepared with a mouthwatering potato, ground dried shrimp, and Cotija cheese combo and are served with a spicy green sauce with nopales for a yielding recipe that will delight your loved ones.
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Ingredients
4
Portions
  • 5 potatoes, cooked and peeled
  • 1/2 cups dried shrimp, ground
  • 1/2 cups Cotija cheese, shredded
  • 2 eggs
  • 4 tablespoons breadcrumbs
  • 3 tablespoons vegetable oil
  • 3 cups nopal, cooked
  • 5 tomatillos
  • 1/4 onions
  • 1 Jalapeño chile
  • 1 serrano chile
  • 1/4 cups fresh cilantro
  • salt and pepper
  • 1 tablespoon vegetable oil
Preparation
40 mins
30 mins
Easy
  • In a bowl, mash potatoes to a purée. Add ground shrimp, Cotija cheese, eggs, and breadcrumbs. Season with salt and pepper. Using a spoon, mix until incorporated.
  • Take a bit of the previous preparation with your hands and form cakes. In a skillet with a dash of oil, fry shrimp potato cakes for some minutes or until golden-brown. Drain on a paper towel-lined plate. Set aside.
  • For the green sauce: In a small pot with water, boil tomatillos, onion, and chiles for about 10 minutes. Cool slightly and drain. Transfer to a blender and blend to a sauce.
  • In a pot over medium heat, heat oil and fry the sauce. Once it comes to a boil, cook for 10 minutes. Add nopales, season, and set aside.
  • Serve green sauce with nopales on a plate, place shrimp cakes on top and garnish with fresh cilantro leaves.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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