Riced Cauliflower Shrimp Patties

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I’ve been experimenting with many riced cauliflower recipes.  These riced cauliflower shrimp patties are really close to the top of my favorites list.  When I get the riced cauliflower pizza crust perfected, I’ll be sure to post it for you.  Please sign up for my future blogs so you don’t miss it.

If you’re looking for a low calorie dish, you might want to try these Riced Cauliflower Shrimp Patties.  I’ve made plain riced cauliflower patties before, but this was the first time I decided to add some protein and make them the main course.  We loved them and it will definitely be on our menu again.

Honest, there really are shrimp in these patties.  I should have looked closer at my photos before I ate them.  Ha!  But they were so good we just couldn’t wait to dig in.

Cauliflower is really high in Vitamin C and so good for you.  Since the longer you cook your vegetables the more loss of vitamins, I do not cook the riced cauliflower first.

Riced Cauliflower Shrimp Patties | Recipe

Yield:  Approximately 12-15 patties (depending on size you make)

2 c. riced cauliflower
1 c. flour
1 egg
2-3 chopped green onions
1 tsp. garlic pwd. or 1 clove pressed garlic (optional)
1 T. olive oil (extra oil for frying)
1 tsp. salt
couple shakes of pepper
1-1/2 c. salad shrimp

Mix all ingredients except shrimp in a bowl until thoroughly combined.

Riced Cauliflower Shrimp Patties1

Add shrimp and toss gently.

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Heat the oil in a frying pan to just medium heat.

 

NOTE:  If you’re using a non-stick pan, you can use less oil by using a spray olive oil and cut down on the extra calories.  I love my Orgreenic Frying Pan.  I did use the spray oil when I made these patties, but for other recipes, I’ve cooked with no oil at all.

Using your hands, form patties and gently lay them in heated pan.  Cook on a medium heat approximately 5-8 minutes.  It’s best to just let them cook without peaking at least the first 5 minutes so they don’t fall apart.

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When browned on the first side, gently flip with a spatula and brown on the other side.

Riced Cauliflower Shrimp Patties

Stack and keep warm in a low heat oven until the rest are cooked and you’re ready to serve.

We just ate them as they were, but you may want to create a sauce to pour over them or maybe just a few splashes of hot sauce would work for you.

Be creative and try adding other items besides shrimp.  Maybe some mushrooms or shaved ham.  Or maybe just add your favorite shredded cheese to the mix before you fry them.  Oooy gooey and cheesey.  Yum!

Enjoy!

 

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About Sylvia Ellie

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

Comments

  1. Sylvia,
    Thank you love for stopping by Memories by the Mile and for your sweet comment. I am now following you all the ways.
    These patties sound and look delicious. Pinned them and will be making them soon.
    Hugs my new friend,
    Wanda Ann @ Memories by the Mile
    Wanda Ann @ Memories by the Mile recently posted…Friday’s Follow Up Massachusetts and FeaturesMy Profile

    • Hi Wanda,
      Even my “meat and potatoes” husband likes these cauliflower patties. Another way we like riced cauliflower is to use it instead of rice and then top it with a stir fry. Just another option to cut back on carbs. But we over did the carbs tonight by have perogies. Ha!

      I loved reading your blog about your travels. That’s so nice to be able to spend time with your husband and visit new places along the way.

      Thanks for all the follows. Hope you have a beautiful Thanksgiving.

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