Informations supplémentaires
35 min.
|
468 kcal
|
easy
|
|
1. Setup and cook the rice
Bring 1.5 2P | 2 3P cups of water to a boil. Chop the ginger, the mint and the green onions. Cut the carrots into small sticks. Thinly slice the cucumber(s). Very finely chop the shrimps. Add the rice to the boiling water, cover and cook over low heat for 10-12 minutes.
2. Make the cakes
Pat the shrimp dry with paper towel. Mix the shrimps with the egg, the panko, the sesame seeds, the ginger, half of the green onions, salt and pepper. Make 3 to 4 cakes per person.
3. Cook the cakes
Heat a generous drizzle of oil in a pan over medium heat. Cook the shrimps for 4-5 minutes on each side.
4. Make the salad and the sauce
Mix the cucumbers with the carrots, the rest of the green onions, half of the mint, a drizzle of oil, salt and pepper. Mix the sour cream with the rest of the mint. To help your children with the development of their taste, let them make their own salad with the elements that they are ready to try. Do the same with the sauce, if the mint is not well accepted by the children.
5. Plate your dish
Serve the cakes with the salad, the rice and the sour cream. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
250 g Shrimps
2 unit Sour Cream
30 ml Liquid Egg
0.5 unit Fresh Mint
2 unit Green Onion(s)
2 unit Carrot(s)
2 unit Lebanese Cucumber(s)
0.5 unit Ginger
120 ml Panko Breadcrumbs
10 g Grilled Sesame Seeds
140 g Basmati Rice
What you need
pan, bowl, spatula
468 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
34g
11%
fat
17g
26%
cholesterol
417mg
139%
fiber
4g
16%
protein
44g
saturated
7g
35%
sodium
639mg
27%
sugar
6g
trans
0g