This tasty recipe from NYT Cooking is a perfect weeknight supper. Combine shopped raw shrimp with onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic and dried spices. Form into patties. Heat oil in a skillet and fry the patties for 3 or 4 minutes a side. Serve with chutney.

Avoiding Additives and Preservatives

I used frozen shrimp (thawed) with only salt added as a preservative. Panko breadcrumbs are usually additive free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. President’s Choice mango chutney is additive free.

Cook patties for a few minutes on each side

Serve the patties with chutney


1 pound (454 g) shrimp, shelled, deveined and roughly chopped

1 small white onion, finely chopped

2 tablespoons (30 ml) chopped cilantro

2 Thai green chiles, finely chopped

1 large egg, beaten

¼ cup (60 ml) plain breadcrumbs

1 teaspoon (5 ml) ginger paste or freshly grated ginger

1 teaspoon (5 ml) garlic paste or freshly grated garlic

½ teaspoon (2.5 ml) mild red chile powder

½ teaspoon (2.5 ml) cumin powder

½ teaspoon (2.5 ml) garam masala

¼ teaspoon (1.25 ml) turmeric powder

1 teaspoon (5 ml) fine sea salt

¼ cup (60 ml) neutral-tasting oil

Mint or mango chutney, for serving


In a medium bowl, combine the shrimp, onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until blended. Form patties about 2 inches (5 cm) in diameter and 1 inch (2.54 cm) thick and set aside (to form the patties more easily, you can pack the mixture into a ¼ cup/60 ml measure).

Heat ghee in a medium skillet on high for 30 to 45 seconds. Working in batches to avoid overcrowding the skillet, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel. Serve with mint or mango chutney. Serves 4.

From NYT Cooking