Spicy Shrimp Patties with Avocado Corn Salsa

Juicy, herby and bursting with flavour, these spicy shrimp patties are summer on a plate — best with a squeeze of lime.

Serves 4

Ingredients:

or the shrimp patties:

1 lb. (450g) shrimps, peeled &

deveined, tail removed

1 tbsp. olive oil

½ red bell pepper, finely chopped

1 garlic clove, finely chopped

½ red onion, finely chopped

4 tbsp. cilantro, finely chopped

2 green onions, finely chopped

½ small jalapeño, seeded & finely

chopped

4 oz. (115g) panko breadcrumbs,

divided

1 egg

3 tbsp. mayonnaise

1½ tsp. hot pepper sauce, or to taste

1 tbsp. lime juice, freshly squeezed

½ tsp. sugar

salt & pepper to taste

For the salsa:

1 ripe avocado, peeled & cubed

5.3 oz. (150g) corn, cooked

4 tbsp. fresh cilantro, finely chopped

4 tbsp. red onion, finely chopped

½ small jalapeño, seeded & finely

chopped

½ lime juice, freshly squeezed

salt & pepper to taste

1 lime, cut into wedges, to serve

Method:

In a food processor, add the shrimps and pulse to chop, then transfer to a

mixing bowl and set aside.

Heat the olive oil in a skillet, add the bell pepper and sauté for 3 minutes.

Add the garlic and sauté for an additional minute, stirring occasionally. Turn

off the heat and set aside to cool.

Preheat the Air Fryer to 400°F (200°C).

Add the bell pepper mixture to the bowl with the chopped shrimp. Now add

the remaining pattie ingredients and mix until well combined.

Form the mixture into 4 even-sized shrimp patties using your hands, then

coat the patties with panko breadcrumbs.

Grease the Air Fryer pan with oil and place the shrimp patties inside, making

sure not to overcrowd the basket. Cook the shrimp patties in the Air Fryer for

10 minutes, flipping them once to cook evenly on both sides.

While the patties are cooking, make the avocado and corn salsa by

combining all the salsa ingredients together in a small bowl and stirring until

well combined.

Serve the shrimp patties with the avocado and corn salsa, and a wedge of

fresh lime.