While in the thick of yard work, I decided that I needed to use up some of our garden’s mint. Immediately, my thoughts turned to lemongrass, mint, ginger, and the spicy kick of chiles. Taking a cue from my favorite Indian kebabs, I decided to feature my creation in the form of small patties, browned until just crisp on the outside, but still tender in the middle.
Last Year: Best Food to Pack on a Roadtrip
Thai Shrimp Cakes
¼ cup chopped lemongrass, outer stem peeled away
2 tablespoons grated ginger
½ cup chopped fresh mint
½ cup shopped cilantro leaves
½ chopped green onion
2 cloves garlic
½ to 1 small hot chile—birdseye or Serrano
2 large eggs
1 cup panko or dry, unseasoned bread crumbs
1 pound raw shrimp, deveined, tails and shells removed
½ teaspoon sea salt
vegetable oil
In the bowl of a food processor, combine lemongrass, ginger, mint, cilantro, green onion, garlic, chile, and eggs. Pulse until herbs are uniformly chopped, about 6 or 7 long pulses. Add panko, shrimp, and salt, and pulse until shrimp has become chopped somewhat fine, but not ground into a paste. You should still be able to see small to medium chunks of shrimp.
In a large skillet set over medium-high heat, heat enough vegetable oil to just cover the bottom of the pan. Using about ¼ cup of shrimp mixture at a time, form mixture into rough patties, then gently place them in the hot oil, cooking each patty for 3 to 4 minutes on each side, until the shrimp has cooked through, but the patties remain tender. Cook 3 to 4 patties at a time, being careful not to overload the skillet. Add just a teaspoon so more vegetable oil in between cooking each batch of patties, allowing the oil to heat up heat time.
Depending on how generously you size your patties, you should end up with about 12 shrimp cakes total.
Savory Salty Sweet 
Oh this looks yummy! I am pinning it to try in the future.
I was just drooling over a similar recipe from a thai cookbook and planning how to make it, so you may be seeing a very similar post over at my blog in a couple of weeks.
BTW, I totally know what you mean about the difficulty in letting yourself relax the older you get. So many potential projects and improvements, way too little time to do them all. Maybe we should make a relaxation project, just to make sure we get in some downtime. 😉
Ooh–I can’t wait to see the Thai recipe you’re working on. And I love that you understand my inability to wind down–and that you propose a project as a solution! I like the way your mind works!
So…I made those thai fish cakes. They tasted amazing but didn’t look photo-worthy. I’m going to try ’em again in the kitchen. 🙂
Some of the best food looks the worst, doesn’t it? It’s a very strange balance.
It’s true for me too that the older I get the harder it is for me to relax. I’ve found myself looking with envy at children, completely entertained by the simplest things.
And these Thai Shrimp Cakes look genius to me. I’ve pinned them to my ‘food I want to eat’ so I don’t forget to try them!
These sound delicious! (And I’m jealous you have mint in your garden! I only have a balcony; not a yard or garden. And besides that, I have the opposite of a green thumb…)
I’ve experienced the same thing as you—I really have trouble relaxing anytime I feel that I’m not being as productive as I could be (and it’s getting worse as I get older I suppose). Luckily, cooking feels both relaxing and productive! I wish more things were like that…