- 20 min
Allergens: Sulphite, Egg, Mustard, Shellfish, Dairy, Wheat
Prepare the ingredients
Preheat oven to 400°F
Peel and chop the shrimps roughly. Thinly slice the green onion, the shallot and the cucumber. Quarter the lemon.
Make quinoa and spicy sauce
Bring 1 cup of salted water (double for 4 ppl.) and quinoa to a boil in a pot, reduce the heat, cover and let simmer for 5-10 minutes or until all water has been absorbed.
In a small bowl, mix yogurt with half of the sriracha sauce.
Make the shrimp cakes
In a bowl, mix the shrimps with the egg, the panko, half of the green onion, the catalan spices and remaining sriracha. Mix well and form small patties.
Make the salad
In a bowl, mix cucumber slices, cooked quinoa, shallot, vinegar, sugar and dijon. Cover and let rest in the fridge.
Cook the shrimp cakes
On a baking tray lined with parchment paper, place the shrimp cakes. Put in the oven and bake for 15 minutes, until golden and cooked through. Set aside.
Serve the shrimp cakes with spicy sauce, cucumber and quinoa salad. Garnish with green onions and lemon wedges.