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1
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
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2
Add the mushrooms, shallots and carrots.
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3
Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes.
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4
Transfer the mixture to a food processor.
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5
Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper.
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6
Pulse until combined but still chunky.
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7
Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.
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8
Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
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9
For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined.
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10
Place the mixture on a piece of plastic wrap.
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11
Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter.
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12
Refrigerate until firm, at least 30 minutes.
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13
When ready to serve, slice the butter into 1/4-inch-thick pieces.
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14
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
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15
Add half of the patties and cook until golden, 3 to 4 minutes per side.
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16
Cook the remaining patties, adding extra oil if needed.
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17
Serve the shrimp cakes while still warm with a slice of ginger butter on top.
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18
Cook's Note: Use any leftover ginger butter to top chicken or fish.
