- For the cakes
- 350 grams shrimp (in water)
- 1 garlic (peeled)
- freshly ground peppers
- 1 egg
- 4 tablespoons Oats (such as Koll flakes)
- 1 tablespoon finely chopped parsley
- sunflower oil
For the cakes, drain the shrimps and chop very finely; possibly finely chop in the blender. Crush the garlic and mix with the chopped shrimps. Mix in the egg, parsley and rolled oats, and season with salt and pepper. Let the mixture rest for 10 minutes, until the oats get soft. Knead in 1-2 tablespoons oats more if the mixture is too soft.
For the breading, whisk the egg and season with salt and pepper. Make walnut-sized balls from the shrimp mixture. Roll the balls in flour, dip into the whisked egg and roll in the breadcrumbs. Press down the shrimp balls a little flat.
Heat 8-9 tablespoons sunflower oil in a pan and fry the shrimp cakes in it until golden from all sides. Drain the shrimp cakes on paper towels.
Fry the bacon in a pan in the remaining oil until crispy. Drain the bacon on paper towels and cut into rectangular pieces.
Serve the shrimp cakes on a plate or separately in small bowls. Serve garnished with a dollop of sour cream, ¼ - ½ teaspoon caviar and bacon pieces.