Shrimp and Cod Cakes

I love chic and simple recipes on a day that I don't have much time.  Nice and simple dinners like this Shrimp and Cod Cakes with Basil Mayonnaise Dressing is perfect for an evening in with your love or girlfriends with a glass of a dry rose or white wine. These crispy cakes have big chunks of shrimp and cod and a basil mayonnaise, elevated tartar sauce, with basil from my garden. 

Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cake recipe

WHAT YOU'LL NEED

1/4 cup of basil leaves

1/2 cup of mayonnaise

salt and ground black pepper

1/2 to 3/4 pound of skinless cod fillet, cut into small 1/4 inch pieces

1/2 pound of medium cooked shrimp, shelled, deveined and cut into 1/4 inch pieces

1/2 cup of Panko (Japanese bread crumbs)

1/4 heavy cream

1 egg lightly beaten

2 tablespoonsful of finely chopped parsley

2 tablespoonsful of finely chopped chives

finely grated lemon zest

cayenne pepper or red pepper flakes

4 tablespoonsful of unsalted butter

2 tablespoonsful of vegetable oil 

Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe

Place basil in a small saucepan of boiling water, blanch for 30 seconds.  Drain and rinse it under cold running water. Squeeze the excess water from the basil and transfer to a blender. Add the mayo and puree. Transfer to a bowl and season with salt and pepper. Refrigerate the basil + mayo dressing until lightly chilled. 

Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe
Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe
Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe
Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe
Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe

In a large bowl, combine the cod and shrimp with the panko, heavy cream, egg, chopped parsley & chives, lemon zest, red pepper or cayenne pepper, salt and pepper to taste. Form the mixture into eight little cakes. In a large skillet, melt 2 tablespoons of butter in the oil. Add 4 of the cakes and fry over moderate high heat until browned and crisp, normally about 3 minutes per side. Transfer the cakes to a paper towel to drain. Cook the remainder. 

Andrea Fenise Memphis Fashion Blogger shares a shrimp and cod cakes recipe
Andrea Fenise Memphis Fashion Blogger shares shrimp and cod cake recipe
Andrea Fenise Memphis Fashion Blogger shares shrimp and cod cakes recipe 
Andrea Fenise Memphis Fashion Blogger shares shrimp and cod cakes 

I hope you like this recipe!! It is indeed one of my favorite and easiest recipes. You can eat it as an appetizer or main dish with vegetables and a nice glass of wine. Let me know if you like it.