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Mexican Shrimp Patties with Serrano Pepper and Yogurt Lemon Salsa

Prep 15 min
Total 45 min
Ingredients 9
Servings 6

Fish patties are very popular in Mexico, they’re easy to make and perfect as a beefless meal. These Mexican shrimp patties with serrano pepper and yogurt lemon salsa are prepared very fast since the shrimp cooks in minutes. They’re also very rich in flavor. The white onion makes them sweet, the serrano pepper makes them very spicy and the sauce with its Greek yogurt, cilantro and lemon refreshes your palate. Serve with a green salad and a fruit salad for a light summer meal.

Ingredients

12 sprigs of finely chopped fresh cilantro, divide
1/2 cup Yoplait® Greek Yogurt, plain
1 lemon, zest and juice
Salt and pepper to taste
1/2 lb. raw shrimp, deveined and peeled
3 tablespoons bread crumbs
1 Serrano pepper
1/3 cup white onion finely chopped
1/8 cup of frying oil

Directions

1

In a molcajete or 'mortar' crush half the cilantro to form a paste.
2

Add Yoplait® Greek yogurt, zest of half a lemon, a tablespoon of lemon juice, salt and pepper to taste. Stir until the sauce is firm. Empty into the serving container. Set aside.
3

Grind the shrimp in a food processor.
4

Mix the shrimp, the bread crumbs, the serrano pepper, the white onion, the other half of the chopped cilantro, a spoonful of Yoplait® Greek yogurt, salt and pepper to taste.
5

Form 6 balls, take a ball and make it into a patty. Repeat until you have 6 pancakes about 3 inches in diameter.
6

Heat the oil in a nonstick skillet.
7

Fry 3 patties at a time until golden brown and cooked, about 2 minutes per side.
8

Put the patty on a plate covered with a paper towel to absorb the excess oil.
9

Serve with yogurt and lemon sauce.

When you make the pancakes, wet your hands so they don’t stick to your hands.
You can use other types of peppers like jalapeños and poblano for a less spicy patty.