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+ servings

Shrimp Cakes with Peas and Dill

These delicious cakes will be so good you're going to be going back for seconds.

Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 2 servings
Calories 466 kcal
Author Andrew Wilder


  • 3 slices 100% whole wheat bread
  • 1/2 pound 8 ounces shrimp, peeled & deveined
  • 1 tablespoon toasted walnut grapeseed oil
  • 1/8 teaspoon black pepper
  • 1/3 cup peas
  • 1 egg lightly scrambled
  • 1 tablespoon kefir
  • 1/4 cup fresh dill chopped
  • 1 tablespoon Hop Kiln Winery Cognac & Pepper Mustard or any mustard
  • 1/8 teaspoon black pepper
  • 1 tablespoon Hop Kiln Winery Toasted Walnut Grapeseed Oil
  • 1 tablespoon olive oil for frying the cakes


  1. Put the bread in a blender or food processor, and chop until you’ve got fluffy breadcrumbs. Set aside.
  2. In a nonstick skillet, sauté the shrimp in 1 tablespoon of the toasted walnut grapeseed oil (if they’re frozen, thaw them before cooking). Stir occasionally, and grind a little black pepper onto the shrimp while they’re cooking.
  3. Once the shrimp are cooked through, drop them on a plate too cool briefly, and then chop them into small, marble-sized pieces. If the peas are frozen, toss them into the still-hot pan for a minute or two to thaw them.
  4. In a large bowl, mix all the ingredients together (excluding the olive oil). Heat your skillet back up over medium-high heat, and add the olive oil.
  5. Shape the mixture into 2" patties, and gently set them in the pan to cook. They crumble easily, so be careful. Once they’re brown on one side (about 4 minutes), turn them over. Cook until that side is brown (another 4 minutes or so). Because of the raw egg, be sure to cook them thoroughly.
  6. Serve on a bed of  Kale, Chard, and Onion, or similar sautéed greens.

Recipe Notes

A quick note on the ingredients: I typically use Greek Yogurt in my crab cakes, but we were out. Instead I used a little Kefir, which added some moisture and a subtle, tangy flavor. The Toated Walnut Grapeseed Oil and Cognac & Pepper Mustard came from a recent visit to the Hop Kiln Winery in the Russian River Valley, CA. Beyond their wines, their tasting room offers a wide assortment of fab mustards and oils. Of course you can use any mustard and (unsaturated!) oil you have on hand.