Spicy Shrimp Cakes with Cilantro–Mint Chutney | Easy & Irresistible!

Turn up the heat and cool it right back down — all in one bite.These Spicy Shrimp Cakes are golden, juicy, and packed with bold flavours — ginger, garlic, fresh chiles, and a hint of warm spice. Pan-fried to crispy perfection, then paired with a zesty Cilantro–Mint Chutney that’s bright, herby, and just creamy enough to calm the fire.

They’re fast, flavourful, and totally addictive — perfect as an appetizer, a quick dinner, or tucked into sliders for a party platter that’ll have everyone talking.

Ingredients for the patties:

• 450 g shrimp, shelled, deveined, and roughly chopped (fresh or thawed frozen)

• 1 small white onion, finely chopped (about 75 g)

• 2 tbsp chopped fresh cilantro (coriander)

• 2 Thai green chiles, finely chopped

• 1 large egg, beaten

• 30 g plain breadcrumbs (¼ cup)

• 1 tsp grated fresh ginger (or ginger paste)

• 1 tsp grated fresh garlic (or garlic paste)

• ½ tsp Kashmiri or other mild red chile powder

• ½ tsp ground cumin

• ½ tsp garam masala

• ¼ tsp ground turmeric

• 1 tsp fine sea salt

• 60 ml ghee or neutral-tasting oil (¼ cup)

• Mint or mango chutney, to serve

Method

Mix it upIn a medium bowl, toss together the chopped shrimp, onion, cilantro, and green chiles. Add the beaten egg, breadcrumbs, ginger, garlic, and all the spices — chile powder, cumin, garam masala, turmeric, and salt. Stir well until everything’s fully blended and glossy.

Shape it prettyScoop about ¼ cup (60 ml) of the mixture for each patty, pressing it into a 5 cm (2 in) round about 2.5 cm (1 in) thick. Set them aside on a plate while you heat the pan. (Tip: damp hands make shaping easier!)

Fry & sizzleWarm the ghee or oil in a large skillet over medium-high heat for 30–45 seconds. Add the patties in batches — don’t crowd them. Reduce heat to medium and fry 3–4 minutes per side, until golden brown, crisp on the edges, and the shrimp turns opaque.

Drain briefly on paper towels, then serve immediately with mint or mango chutney for dipping. A cold beer or lime soda won’t hurt either.

Ingredients for the chutney:

• 50g cilantro (about 2 cup loosely packed, stems and all)

• 20-40 g mint leaves (about 1 -2 cups loosely packed)

• 2 tsp cumin seeds or 1 tsp ground cumin

• 3–5 Thai green chiles, stemmed (or use Serrano/jalapeño + a pinch of red pepper flakes)

• 1 tsp granulated sugar

• 1/2 tsp fine sea salt

• 60 ml fresh lemon juice (¼ cup)

• 60 ml Greek yogurt or water (¼ cup)**

• 2 garlic cloves (optional — for those who like it bold)

Method

Blend it upAdd everything*** to a blender — herbs, chiles, spices, sugar, salt, lemon juice, and yogurt (or water). Blitz on high speed, pausing to scrape down the sides now and then, until you’ve got a vivid green paste that’s thick enough to cling to a spoon without running.

Texture talkDon’t stress about perfect smoothness. A slightly chunky chutney from a less powerful blender tastes just as bright and lively as a silky one — promise.

Serve or savePop it into a small bowl, cover, and refrigerate until ready to use. Best enjoyed within 24 hours.

💡 Freezer tip:**Skip the yogurt and add 2 - 3 tablespoon (15 -45ml) of water instead, then spoon into an ice cube tray and freeze. When needed, defrost a cube or two and stir in a teaspoon or two of yogurt — voilà, instant chutney magic.

Please watch the video below. Enjoy your adventure time in the kitchen.

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