These flavorful seafood cakes can be shaped from bite-sized to bun-sized, depending on how you want to serve them. Serve a trio of the smaller variety over a puree of squash and accompany them with Brussels sprouts and sautéed greens for a beautiful and hearty meal.
2 tablespoons organic macadamia or extra virgin olive oil
½ pound fresh shiitake mushrooms, stemmed and sliced into ½ inch pieces (2 cups)
1 tablespoon tamari or shoyu (natural soy sauce)
½ pound wild Oregon petite shrimp, defrosted and patted dry
¾ pound wild Alaskan Weathervane sea scallops, defrosted and patted dry
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
½ teaspoon red pepper flakes
½ teaspoon salt
2 tablespoons filtered coconut oil, for frying
Heat 2 tablespoons of the macadamia or extra virgin olive oil in a large skillet over medium-high heat. Add the shiitake mushrooms, lower the heat and sauté until the mushrooms have shrunk and are just beginning to color, about 5 to 7 minutes.
Stir in the tamari, scrape up any brown bits, and cook another minute or so over medium-high flame until the mushrooms are well colored. Transfer to a cutting board along with the shrimp.
Coarsely chop the shiitakes and shrimp and transfer to a large bowl. Put the scallops in a food processor and purée until smooth, stopping once to scrape down the sides of the bowl. Transfer the scallops to the bowl.
Add the herbs, red pepper flakes and salt. Combine well using a rubber spatula-don't worry about over-mixing. Cover the bowl and chill for at least 15 minutes.
Turn the mixture out onto a baking sheet and portion it into twelve equal cakes. With wet hands, shape each mound into a flattened cake about 2½ inches wide and ½ -inch thick. OR, halve the amount to make 24 smaller, bite-size cakes.
Heat 1 tablespoon of the coconut oil in a large cast iron or nonstick skillet over medium-high heat. Add half the cakes and cook until lightly browned on both sides and firm to the touch, turning once or twice with a spatula, 5 to 6 minutes total cooking time. Wipe the skillet clean and then cook the remaining cakes as above, using the remaining tablespoon coconut oil. Serve hot.
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.
Learn more at MyraKornfeld.com