Created and presented by Myra Kornfeld
These flavorful seafood cakes can be shaped from bite-sized to bun-sized, depending on how you want to serve them. Serve a trio of the smaller variety over a puree of squash and accompany them with Brussels sprouts and sautéed greens for a beautiful and hearty meal.
2 tablespoons organic macadamia or extra virgin olive oil
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Shrimp/Scallop Cakes with Shiitake and Fresh Herbs