Kolmi na Kevaab - Parsi Pan Fried Prawn Cakes

These mildly spicy pan fried patties are easy to make and are perfect for a cocktail party, brunch, or a starter. The typical Indian flavors like turmeric and cumin are muted by the addition of mashed potatoes and Worcestershire sauce.

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Course: Appetizer, Brunch, Lunch, Side Dish

Cuisine: Indian, North Indian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Large skillet

Ingredients

1 lb Medium shrimp, shelled and deveined
1 tsp Turmeric
1 tbsp Black pepper
2 tsp Ground cumin
2 tsp Ground coriander
½ tsp Cayenne pepper
2 tbsp Fresh cilantro leaves, chopped (can use scallion greens if cilantro-adverse)
2 small Green chili, chopped fine
1 medium Potato, peeled, boiled, and mashed
2 slices Bread, dipped in water and squeezed dry
2 tsp Kosher salt
1 tbsp White vinegar
2 large Eggs, beaten
¼ cup Vegetable oil

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Instructions

Pulse shrimp in a food processor until finely chopped or chop fine by hand. Transfer to a large bowl and mix in turmeric, cumin, coriander, cayenne, cilantro, green chili, Worcestershire, salt, potato, bread, black pepper, vinegar, and eggs. Mix thoroughly with hands and refrigerate for 15 minutes.
Heat oil in skillet over high heat until shimmering, then lower heat to medium-low.
Scoop out shrimp mixture using a tablespoon. Shape into ovals and fry until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels. When all patties are cooked, serve with a nice dip like Coriander Chutney.

Notes

Once cooled, these freeze well for several months. To reheat, place frozen patties in oven and bake or toast until heated through.

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