Pan-Seared Saffron Shrimp Cakes with Spicy Mango Chutney

Pan-Seared Saffron Shrimp Cakes

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped fresh cilantro
• 2 tablespoons saffron threads, soaked in 1 tablespoon hot water
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon grated ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 2 tablespoons unsalted butter, melted

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a food processor, finely chop the shrimp.
3. Add the panko breadcrumbs, cilantro, saffron mixture, lime juice, ginger, cumin, smoked paprika (if using), salt, and pepper to the food processor.
4. Process until just combined, being careful not to overprocess.
5. Using your hands, shape the mixture into 8-10 patties.
6. Heat 1 tablespoon of melted butter in a large non-stick skillet over medium-high heat.
7. Add 4-5 shrimp cakes and cook for 3-4 minutes on each side, until golden brown and cooked through.
8. Repeat with the remaining shrimp cakes.

Spicy Mango Chutney

Ingredients:

• 2 ripe mangos, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons grated ginger
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• Salt and pepper to taste

Instructions:

1. In a blender or food processor, combine the mango, cilantro, ginger, honey, apple cider vinegar, cumin, smoked paprika (if using), salt, and pepper.
2. Blend until smooth.
3. Taste and adjust seasoning as needed.

Assembly:

• Serve the pan-seared shrimp cakes with the Spicy Mango Chutney spooned over the top.
• Garnish with additional cilantro leaves if desired.