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Potato Cakes with Shrimp & Zucchini

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Submitted by: angelmingo

 

Here potato pancakes are topped with a creamy, herbed zucchini and shrimp sauce. Lime juice added to the sauce adds some zing.
 

Ingredients

  • 3 Medium Zucchini Sliced into 1/2 inch pieces
  • 2 Cups Finely Grated Potatoes
  • 1 Egg slightly beaten
  • 1 Tsp. Paprika
  • 1/2 Cup Flour
  • 1/4 Cup Oil (for frying Potato cakes) 1/4 Cup Butter (for frying zucchini) 1/2 Bunch Chopped Chives
  • Fresh Dill to taste
  • 1/2 Cup Extra Flour
  • 2 Cups Milk
  • 1/4 cup Parsley
  • Salt & Pepper to taste
  • 1 Tblsp. Lime Juice
  • 1 lb Small Shrimp

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Method

Drain potatoes and dry on paper towel. Combine potatoes, egg, paprika, salt and pepper and shape into small patties. Flour well and fry in oil 2-3 minutes per side, drain. Heat butter and add chives and zucchini slices. Cook till tender. Drain. Add dill and extra flour to pan and make a golden roux; add milk and boil till thick. Add parsley, salt and pepper and lime juice. Stir in shrimp and zucchini. Heat and pour over potato cakes.

 

Notes:

 

Number of Servings: 6

 

Submitted by: angelmingo ()

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