SHRIMP AND VEGETABLE CAKES
Forget the Chinese takeout! You'll have fun making this colorful, crunchy and delicious version of an Asian classic at home in just 30 minutes. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed. , In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.
Nutrition Facts :
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[email protected]These cakes were delicious, but they were a bit too high in fat for my diet. I think I would try a different recipe next time.
Shanaya Sharmin
[email protected]These cakes were delicious, but they were a bit too high in carbohydrates for my diet. I think I would try a different recipe next time.
Sonia Salman
[email protected]These cakes were delicious, but they were a bit too low in protein for my diet. I think I would try a different recipe next time.
Rafpheal Washington, Sr.
[email protected]These cakes were delicious, but they were a bit too high in calories for my diet. I think I would try a different recipe next time.
ItsN0tI
[email protected]These cakes were a bit too expensive to make. I think I would try a different recipe next time.
Mx Mission
[email protected]These cakes were a bit too time-consuming to make. I think I would try a different recipe next time.
Cringe
[email protected]These cakes were a great way to get my kids to eat vegetables. They loved them!
Chewan Karki
[email protected]These cakes were easy to make and very tasty. I would definitely make them again.
henry simmons
[email protected]These cakes were delicious! I would definitely recommend them.
Ch GARNER
[email protected]These cakes were a bit too salty for my taste. I think I would use less salt next time.
Undram Chin
[email protected]These cakes were a bit too spicy for my taste. I think I would use less chili pepper next time.
Immac Zink
[email protected]I made these cakes for a party and they were a big hit! Everyone loved them.
Mirabel Biyeh
[email protected]These cakes were a great way to use up leftover shrimp. They were quick and easy to make, and they were very tasty.
OGBAKO NDI IMO PLATFORM njoku
[email protected]The cakes were a bit too oily for my liking. I think I would use less oil next time.
urania flores
[email protected]These cakes were a bit bland for my taste. I think I would add more spices next time.
Wawa Aslam
[email protected]I've made these cakes several times now and they are always a crowd-pleaser. They are easy to make and always turn out delicious. I love that I can use whatever vegetables I have on hand.
Patricia Moraga
[email protected]These cakes were a bit more work than I expected, but they were worth it! The flavors were amazing and the cakes were cooked perfectly. I would definitely make these again for a special occasion.
Raja Saleem
[email protected]I'm not a huge fan of seafood, but these cakes were surprisingly delicious! The shrimp were cooked perfectly and the vegetables added a nice crunch. I especially liked the dipping sauce, which was tangy and flavorful. I would definitely recommend thi
Yasir Fareed
[email protected]These shrimp and vegetable cakes were a hit with my family! They were simple to make and packed with flavor. I used a variety of vegetables, including broccoli, carrots, and zucchini, and they all cooked perfectly. The cakes were crispy on the outsid