Surf and Turf Shrimp Cakes with Corn-Of-The-Cob Salad

Name: Surf and Turf Shrimp Cakes with Corn-Of-The-Cob Salad
Yield: 6
Ingredients: For the shrimp cakes, you will need:; 1 1/4 cup of corn-of-the-cob in brine, drained (200 g); 1/2 cup of green onion, finely chopped (40 g); 1/4 cup of chopped parsley (20 g); 2 cloves of garlic, minced; 1 1/2 teaspoons of salt; 1 teaspoon of ground cumin; 1/2 teaspoon of ground coriander; 1/2 teaspoon of baking powder; A pinch of black pepper; 2 1/2 cups of vegetable oil (600 ml) for frying; For the salad, you will need:; 6 medium tomatoes (820 g), seeded and chopped; 1 small green pepper, seeded and chopped (140 g); 2 small cucumbers, seeded and chopped (430 g); 3 medium radishes, seeded and chopped (115 g); 3 tablespoons of chopped parsley; 1 tablespoon of lemon juice; 2 cloves of garlic, minced; 3 tablespoons of olive oil; 2 teaspoons of salt; 6 pita breads médios (360 g)

1
For the shrimp cakes, you will need:
2
1 1/4 cup of corn-of-the-cob in brine, drained (200 g)
3
1/2 cup of green onion, finely chopped (40 g)
4
1/4 cup of chopped parsley (20 g)
5
2 cloves of garlic, minced
6
1 1/2 teaspoons of salt
7
1 teaspoon of ground cumin
8
1/2 teaspoon of ground coriander
9
1/2 teaspoon of baking powder
10
A pinch of black pepper
11
2 1/2 cups of vegetable oil (600 ml) for frying
12
For the salad, you will need:
13
6 medium tomatoes (820 g), seeded and chopped
14
1 small green pepper, seeded and chopped (140 g)
15
2 small cucumbers, seeded and chopped (430 g)
16
3 medium radishes, seeded and chopped (115 g)
17
3 tablespoons of chopped parsley
18
1 tablespoon of lemon juice
19
2 cloves of garlic, minced
20
3 tablespoons of olive oil
21
2 teaspoons of salt
22
6 pita breads médios (360 g)

Ingredients

1
For the shrimp cakes, you will need:
2
1 1/4 cup of corn-of-the-cob in brine, drained (200 g)
3
1/2 cup of green onion, finely chopped (40 g)
4
1/4 cup of chopped parsley (20 g)
5
2 cloves of garlic, minced
6
1 1/2 teaspoons of salt
7
1 teaspoon of ground cumin
8
1/2 teaspoon of ground coriander
9
1/2 teaspoon of baking powder
10
A pinch of black pepper
11
2 1/2 cups of vegetable oil (600 ml) for frying
12
For the salad, you will need:
13
6 medium tomatoes (820 g), seeded and chopped
14
1 small green pepper, seeded and chopped (140 g)
15
2 small cucumbers, seeded and chopped (430 g)
16
3 medium radishes, seeded and chopped (115 g)
17
3 tablespoons of chopped parsley
18
1 tablespoon of lemon juice
19
2 cloves of garlic, minced
20
3 tablespoons of olive oil
21
2 teaspoons of salt
22
6 pita breads médios (360 g)

Directions

1
Prepare the shrimp cakes: in a food processor, pulse the corn-of-the-cob until coarsely chopped
2
Transfer the mixture to a medium bowl and add the remaining ingredients
3
Mix well
4
Remove any excess from the mixture and shape into small patties, about 2 cm in diameter
5
Gently flatten them and set aside
6
In a medium skillet, heat the vegetable oil over high heat
7
Fry the shrimp cakes until golden brown
8
Drain on paper towels and set aside
9
Prepare the salad: in a medium bowl, combine the ingredients
10
Set aside. Reserve
11
Split the pita breads in half
12
On six halves, distribute the salad and, on top, place the reserved shrimp cakes
13
Cover with the remaining pita bread halves
14
Divide among six plates and serve
15
506 calories per serving