Shrimp Cakes With A Black Bean And Corn Salsa

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 1/2 lbs cooked shrimp, peeled and deveined
• 32 ounces simply potatoes traditional mashed potatoes
• 1/3 cup mayonnaise
• 2 tablespoons cajun seasoning
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 small onion
• 7 eggs
• 8 ounces japanese-style bread crumbs
• 2 cups flour
• vegetable oil
• 1 cup corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 red pepper, diced
• 1/2 cup cilantro, chopped
• 2 garlic cloves, crushed
• 6 green onions, sliced
• 3 limes
• 3 tablespoons extra virgin olive oil
• 0.5 (5 ounce) can diced tomatoes (with green chilies)
• baby spinach

Recipe

• 1 in a food processer, chop the cooked shrimp and add to a large bowl. in food processer, chop up the onion. add to the shrimp. add the following: 1 package of simply potatoes mashed potatoes, mayonaise, 1 1/2 tbsp cajun seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of panko bread crumbs. mix well. take approximately a softball size amount and form into patties.
• 2 put flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. chill for at least ½ hour. heat oil in large pan and fry each cake until golden brown.
• 3 to make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. chill for at least 1 hour.
• 4 when shrimp cakes are done, garnish plate with baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.