Serves 4 (serving size: 2 cakes and about 1/3 cup snap pea mixture)
Photo: Jennifer Causey
1 cup chopped sugar snap peas (about 3 oz.)
1/4 cup diced Vidalia or other sweet onion
3 tablespoons olive oil, divided
1 1/2 teaspoons red wine vinegar
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 medium zucchini, trimmed (about 1 lb.)
1 cup whole-wheat panko (Japanese breadcrumbs)
1 1/2 teaspoons chopped fresh tarragon
6 ounces large fresh or frozen thawed shrimp, peeled, deveined, and finely chopped
1 large egg, lightly beaten
Est. added sugars 0g
How to Make It
Combine snap peas, onion, 1 tablespoon oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Let stand 10 minutes.
Shred zucchini on the large holes of a box grater. Place shredded zucchini on a clean kitchen towel; squeeze well to remove excess liquid. Combine zucchini, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, panko, tarragon, shrimp, and egg in a bowl.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Spoon 1/4 cup zucchini mixture loosely into a dry measuring cup. Add mixture to pan; flatten slightly. Repeat procedure 7 times to form 8 cakes. Cook 3 minutes on each side or until golden brown. Serve cakes with snap pea mixture.