Ingredients
• 1 pound northern shrimp, peeled and cooked
• 1 medium potato, diced
• 1/2 leek, finely chopped
• few sprigs of fresh tarragon or chervil, chopped
• 3 tablespoons flour
• 1 bay leaf
• pinch sea salt
• small pinch cayenne pepper
• 1/4 cup peanut or sunflower oil
Preparation
Put the potatoes and bay leaf in a pan and cover with water.
Bring to a boil, then simmer for about 15 minutes, until the potatoes are cooked.
Strain and leave to cool for a few minutes.
Put 2/3 of the shrimp and the potatoes in a food processor. Pulse a few times until roughly smooth.
Transfer to a bowl and mix in the rest of the shrimps, the leek, tarragon, flour, salt and pepper.
Form 6 large or 12 small patty.
Heat up the oil in a frying pan. Once the pan is hot and the oil runny, add half the cakes and give the pan a small shake.
Make sure not to overcrowd the pan. Cook for 3-4 minutes, until golden brown, flip, and cook for another 3 minutes.
Transfer to a plate, repeat with the rest of the cakes.
Serve right away and season with some sea salt.