The Church Ladies Cooking Show (2020) | Shrimp Cakes and Muffins | Renice DeBreaux

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain and let cool slightly before peeling and mashing.

Chop shrimp into small pieces and set aside.

In a large bowl, combine mashed potatoes, shrimp, green onions, garlic, parsley, and egg.

Mix in bread crumbs, lemon juice, cayenne pepper, salt, and black pepper until well combined.

Form the mixture into patties, about 2-3 inches wide.

Heat olive oil in a skillet over medium heat until shimmering.

Cook the patties in batches for 3-4 minutes on each side until golden brown.

Remove from skillet and drain on paper towels.

In a small bowl, mix mustard, paprika, and hot sauce for dipping.

Serve the shrimp potato cakes warm with the dipping sauce.

Spice Level:

Allergens