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Shrimp cakes on avocado and whole wheat

recipe 20 min
Total 363 Kcal 24 g protein 39 g carbs 13 g fat

Ingredients for serving

  • 71 g Shrimp, peeled and deveined 2.5 x ounce (oz)
  • 7.5 g Coconut Flour, Let's Do Organic! 0.5 x 2 TBSP (0.5 oz)
  • 22 g Egg, whole, raw, fresh 0.5 x medium (1.5 oz)
  • 50.3 g Avocados, raw, all commercial .. 0.25 x avocado, NS as to Florida or California (7.1 oz)
  • 45.5 g Tomatoes, red, ripe, raw, year .. 0.5 x small whole (2-2/5" dia) (3.2 oz)
  • 0.5 g Sea salt 0.5 x dash (0 oz)
  • 0 g Spices, pepper, black 0.5 x dash (0 oz)
  • 30 g Whole Wheat Bread 1 x slice thin (1.1 oz)
  • 2.5 g Sriracha 0.5 x tsp (0.2 oz)
  • 12 g Lemon juice, raw 0.25 x lemon yields (1.7 oz)

Instructions

  • Finely chop the shrimps, egg, flour, Sriracha sauce, salt and pepper with a power mixer
  • Form two paddies from the mixture and set aside to cool in the refrigerator. Make sure to add some oil to the plate so the paddies don't stick.
  • Scoop out the half avocado, and mix it with the chopped tomato and some lemon juice
  • Heat up coconut oil in a non-stick pan to medium-high heat
  • Fry the shrimp paddies evenly on botch sides until golden brown (about 8 minutes)
  • Spread the avocado mixture over the bread slices and top it with the shrimp paddies when they're done
  • You could top with some yoghurt or Sriracha sauce before eating.
  • Enjoy!

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