Fish & seafood
Shrimp Patties with Nopales
Dried shrimp patties in chili broth with cactus paddles.
Gluten-free
Ingredients
- 100 g ground dried shrimp
- 3 eggs
- 2 guajillo peppers
- 2 tomatoes
- 1 garlic clove
- 1/4 onion
- 300 g cooked cactus paddles (nopales), sliced
- 1 tablespoon oil
- 500 ml water
- Salt to taste
Step-by-step
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- Separate the egg whites and whip them to stiff peaks with the butterfly whisk 4 min/speed 3.5; fold in the yolks and ground dried shrimp by hand.
- Shape into patties and fry them in hot oil until golden. Set aside.
- Without washing the mixing bowl, blend the rehydrated guajillo peppers, tomato, garlic and onion 30 sec/speed 7.
- Cook the broth 10 min/100°C/speed 1 with the water and salt.
- Add the cactus paddles and patties and cook 8 min/90°C/reverse/spoon speed.
Tips
- Rehydrate the guajillo peppers in hot water before blending for a smooth sauce.
- A traditional Lenten dish — go easy on the salt since the dried shrimp already adds saltiness.
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