Cassava shrimp cakes give the seafood side of the archive a stronger snack or starter option and use cassava in a savory way that feels useful rather than decorative. They help the cassava section stretch beyond sweets and bakes.
If you enjoy this style of Pacific cooking, you may also want to try shrimp kelaguen, cassava coconut dumplings.
Ingredients
- 2 cups grated cassava
- 1 cup chopped shrimp
- 1 egg
- 1/4 onion, finely chopped
- Salt to taste
- Oil for frying
Instructions
- Mix the cassava, shrimp, egg, onion, and salt.
- Shape into small cakes.
- Heat oil in a pan.
- Fry until crisp and golden on both sides.
- Drain and serve hot.
Helpful Tips
- Keep the cakes compact so they hold together.
- Serve immediately for the best crisp texture.
FAQ
Can these be baked instead of fried?
Yes, though frying gives the best crust.
Can frozen grated cassava be used?
Yes, thawed frozen cassava works.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 36 kcal |
| Fat | 3.6 g |
| Saturated Fat | 2.4 g |
| Carbohydrates | 109.7 g |
| Protein | 14.4 g |
| Sodium | 10011.2 mg |
| Cholesterol | 174.6 mg |
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