Dealing with leftovers – Shrimp & Scallops Cakes

I planned way too much food for this year’s Christmas dinner… lol… For my defense, it was my first year receiving in my tiny apartment and I thought the apetite of my friends was much bigger. 😛

Anyways these things happens and I still had a great time plus everybody went back home happy and full.  So now the thing is, I have this insane amount of food in my fridge and the fun of dealing with leftovers is starting.  Why not start with some shrimps & scallops “a la menthe” brochettes that I have left…  True you could just eat them this way but let’s be creative…  Seafood Cakes with maple sauce!


4-5 “a la menthe” Shrimps, grilled

2 big “a la menthe” Scallops, grilled

2 small green onions, sliced

1 egg white

1/2 teaspoon of hoisin sauce

1/4 teaspoon of fish sauce

1 tablespoon of small maple bacon bits

2 tablespoons of Italian breadcrumbs

For the dipping sauce:

1 tablespoon of maple syrup

1/4 teaspoon of fish sauce

1/2 teaspoon of hoisin sauce

1 teaspoon of water

1/2 teaspoon of soy sauce

bit of wasabi to taste

1- Make your bacon bits… Preheat your over at 350 and line a parchment paper on a baking sheet.  Place the uncooked maple bacon strip on the baking sheet and cook them for a pattern of 10 minutes – 10 minutes – 6 minutes.  Between each time frame, rotate the bacon strip and don’t remove the melted grease on the paper.  Once it’s done, transfer your bacon on an absorbing sheet to remove as much grease as you can, then cut about 1 to 2 slice in small pieces.  If you end up having too much bacon like me, you can store it in a air tight container, in the fridge, up to a week and sometime a bit more!

2- For the cakes… Put your cooked shrimps in a small food processor and chop everything in fairly small pieces.  We don’t want over do it because it will end up in a seafood paste but if that’s the type of texture you want, go ahead because that’s a question of personal choice.  Transfer it in to a mixing bowl and and the rest of the ingredients.

3- With your hands, form 6 mini patties and reserve.  On the stove top, at MEDIUM/HIGH heat, add a tab (1 teaspoon maximum) of olive oil in a flat bottom pan, spread it and fry your patties 3 minutes on each side or till each sides are grilled to your liking.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>