Mini Shrimp Cakes with Ginger Butter

Directions

1. 1
   Watch how to make this recipe.
2. 2
   Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
3. 3
   Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined.
4. 4
   Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes.
5. 5
   Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
6. 6
   Transfer the mixture to a food processor.
7. 7
   Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
8. 8
   Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.
9. 9
   Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed.
10. 10
    Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
11. 11
    Serve the shrimp cakes while still warm with a slice of ginger butter on top.