Quinoa Shrimp Cakes

Smooth Greek yoghurt helps hold these cakes together, while sweet pickles, celery and onion add a delightful crunch.

Submitted By: Vitamix

Dietary Interests: Gluten-Free, No Added Sugar

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Select your container size:

2.0-Litre Container

Ingredients

Directions

1. Heat oven to 175°C (350°F).
2. In a fine mesh strainer, rinse quinoa under cold water until water runs clear.
3. In a small saucepan combine the water, quinoa and thyme and heat to boiling. Reduce to a simmer and cover; cook for 15-20 minutes or until all of the water is absorbed. Discard the thyme and spoon the quinoa onto a baking tray to cool.
4. Place the yoghurt, mayonnaise, mustard, black pepper, paprika, cayenne and pickles into the Vitamix container in the order listed and secure lid.
5. Select Variable 6.
6. Use the On/Off switch to Pulse 5 times. Scrape the sides of the container with a spatula and pulse an additional 5 times, remove lid.
7. Add in the shrimp, peppers, celery, onions and salt.
8. Secure the lid and select Variable 8.
9. Use the On/Off switch to pulse 4 times. Scrape the sides of the container with a spatula and pulse an additional 4 times, remove lid. DO NOT over process, leave textured.
10. Gently form patties (4 large or 6 smaller) and place on a parchment lined baking tray.
11. Refrigerate 30 minutes.
12. In a large nonstick ovenproof skillet over medium high heat, add the oil and gently place cakes into the pan.
13. Cook for 3-4 minutes or until bottoms are just golden brown.
14. Carefully flip the cakes then place the entire pan in the oven and bake for 8 minutes.