INGREDIENTS

For the shrimp cakes

• 1 pack 7 THALASSES blanched peeled 80/120 shrimp
• 150 g plain flour
• 100 g dried breadcrumbs
• 1 sachet baking powder
• 2 spring onions, finely chopped
• ½ bunch mint
• zest of 2 lemons
• 1 clove garlic, finely chopped
• 1 tsp smoked paprika
• olive oil
• salt
• pepper

For the truffle mayonnaise

• 4 Tbsp mayonnaise
• 1 tsp truffle paste
• zest of 1 lemon
• pepper

METHOD

Thaw the shrimp overnight in a colander in the refrigerator. Mince using a knife.

Combine all the ingredients for the shrimp cakes in a bowl and mix well. Leave the mixture to settle for 20 minutes.
Heat a little olive oil in a non-stick frying pan over a medium to high heat. Add the mixture one tablespoon at a time for each shrimp cake.

Cover and cook for 4 minutes. With a spatula, carefully turn over the shrimp cakes and cover for another 3 minutes.
In a bowl, mix together all the ingredients for the truffle mayonnaise.
Serve on a plate and garnish with baby rocket.

CHEF GEORGE ECONOMIDES
BlueFish, Vouliagmeni