Thursday; Feeling Inspired!

Tonight I became suddenly inspired while I was driving home from work! I was thinking about what I had at home to make for dinner and all that I could come up with that would be an interesting start was some jumbo prawns I had bought awhile back. I wasn't in the mood to just fry them up in a pan with chilies and garlic like I usually do but that's when it hit me! Shrimp Cakes!

I love Eggs Benedict, and I love Crab Cakes with poached eggs served like eggs benedict. That is where my inspiration for tonight's meal came from! I picked up some free range organic eggs from Pl.anet Organic and everything else I had waiting for me at home.

Shitake Mushroom Prawn Cakes
It's the shitake mushrooms that 'take the cake' on this one!  
Ingredients:
- 1 bag of frozen jumbo prawns
- 5 shitake mushrooms
- a few sprigs of chives
- one egg
- 1/4 cup dried bread crumbs
- sea salt and pepper
- 1/2 cup panko bread crumbs
 

Cut prawns in half lengthwise and then finely chop into small, even pieces.

Finely chop shitake mushrooms and chives, add to shrimp in a bowl.

Mix prawns, mushrooms, and chives in a bowl with one egg and dried bread crumbs. 

Use two spoons to create small discs out of mixture. 

Coat outside of cakes with panko bread crumbs.

Store on parchment paper until ready to fry.

Fry cakes in olive or grapeseed oil.

Pat cakes dry with paper towel.

Fry eggs sunny side up and leave yolk soft so you can dip cakes in them.

Top cakes with sprouts or any greens or herbs of your choice.

Served with fried eggs and corn on the cob! Yummmmm!