Zucchini and Shrimp Cake: Delicious and Light, Packed with Nutrition

Zucchini and Shrimp Cake is a delightful dish that cleverly combines tender zucchini with delicate shrimp paste. Its crispy outer layer and tender interior, filled with the freshness of the sea and the sweetness of vegetables, make it a stunning addition to any table.

👉🏻Ingredients list⚠️

• 1 medium-sized zucchini, shredded

• 200g fresh shrimp, minced

• 1 egg

• Chopped scallions, to taste

• A pinch of salt

• Black pepper, to taste

• 50g flour (adjustable as needed)

• Suitable amount of cooking oil

👉🏻✨DIRECTIONS

1. Wash the zucchini, shred it, add a pinch of salt, let it sit for a while, then squeeze out excess water.

2. Peel and devein the shrimp, mince them, and mix with chopped scallions, egg, salt, and black pepper to form the shrimp paste.

3. Combine the shredded zucchini with the shrimp paste, add enough flour to achieve a sticky consistency that can be molded into shapes.

4. Preheat a non-stick pan, brush with a thin layer of oil, divide the mixture into small portions, place in the pan, and cook over low heat until golden brown on both sides.

👉🏻✨TIPS

• Make sure to squeeze out as much water as possible from the zucchini to avoid the cakes being too wet and difficult to shape.

• Cook over low heat to prevent the outside from burning while the inside remains raw.

👉🏻✨BENEFITS

• This dish is not only delicious but also rich in protein, vitamins, and minerals, helping to boost immunity and aid digestion. It is suitable for people of all ages, especially children and the elderly.

👉🏻✨NUTRITIONAL

• Zucchini is high in water, vitamin C, and K, contributing to skin health and bone development.

• Shrimp is a high-protein, low-fat seafood rich in Omega-3 fatty acids, beneficial for heart health.

• Eggs are a source of high-quality protein and rich in vitamin D and B vitamins, supporting various bodily functions.