Mini Shrimp Cakes with Ginger Butter

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 3 tablespoons breadcrumbs plain
• 4 ounces button mushrooms stemmed chopped
• 1 medium carrots diced
• 1 large eggs 
• 1 teaspoon kosher salt 
• 1 of lemon zest 
• 4 teaspoons long piece gingerroot fresh finely grated peeled
• 3 tablespoons vegetable olive oil 
• 2 large shallots minced
• 1 pound shrimp deveined peeled
• 2 teaspoons soya sauce 
• 1 stick butter unsalted at room temperature
• 0.3 cup vegetable oil as needed

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• plastic wrap
• spatula

Directions

1. Watch how to make this recipe.
2. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
3. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes.
4. Transfer the mixture to a food processor.
5. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.
6. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
7. Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined.
8. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
9. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
10. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed.
11. Serve the shrimp cakes while still warm with a slice of ginger butter on top.