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Ready in:

1 hour

Time to bake

15-20 minutes by 200 degrees

Good for:


Shrimp Cakes

I have borrowed this recipe from an older cookbook- but I do not like my food chopped too finely, so this is a labor of love. Everything is hand-chopped.


1 bunch of coriander
1 large egg
1 tsp lemon rind
1 green chili seeded and chopped
1 red chili seeded and sliced
500 g raw shrimp cleaned and chopped

salt and pepper to taste

2 drops of soy sauce

glutenfree bread crumps

Additional cornmeal

1-2 slices of glutenfree bread- soaked and chopped or a handful of cooked quinoa to give bulk


Step 1

Chop the shrimp, none too finely

Step 2

Mix with remaining ingredients in a bowl and keep adding a bit of cornmeal slowly until you can form cakes

Step 3

Place on the baking sheet- Sprinkle with a tiny bit of oil and bake in oven for 10 minutes, turn and finalise

Step 4

Serve with a bit of ruccola and additional red chili sauce if you prefer.


You can make your own chili sauce for this using an orange, vinegar, chilis, and honey. Cook for 3 to 4 minutes and add a bit of lemon and salt to taste. I am not a big fan, since this contains too much ‘ allergy-unfriendly’ ingredients for me, so I will just use the chili sliced.

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