1/4 cup plus 2 tablespoons of olive oil (90 ml)
One large onion, finely chopped (150 g)
1/4 cup of diced red pepper (50 g)
2 tablespoons of chopped cilantro
One small tomato, peeled and seeded, cut into cubes (100 g)
500 g of cooked shrimp
1 1/2 cups of fresh bread crumbs (150 g)
1 teaspoon of salt
1 teaspoon of paprika
One egg, lightly beaten
3/4 cup of cake flour (75 g)
1/4 cup plus 2 tablespoons of olive oil (90 ml)
One large onion, finely chopped (150 g)
1/4 cup of diced red pepper (50 g)
2 tablespoons of chopped cilantro
One small tomato, peeled and seeded, cut into cubes (100 g)
500 g of cooked shrimp
1 1/2 cups of fresh bread crumbs (150 g)
1 teaspoon of salt
1 teaspoon of paprika
One egg, lightly beaten
3/4 cup of cake flour (75 g)
In a medium pan, sauté the onion, red pepper, cilantro, and tomato in 1/4 cup of olive oil over high heat until the tomato starts to soften (about 4 minutes)
Remove from heat, add the cooked shrimp, bread crumbs, salt, paprika, and egg
Mix well
Form 16 patties, about 1 cm thick
In a plate, coat each patty with cake flour on both sides
In a non-stick skillet, heat a little olive oil over low heat
Fry the pancakes one by one, about 5 minutes per side, adding more olive oil as needed
Serve hot.
