• 1 lb. shrimp, shelled, deveined, roughly chopped and patted dry
• 1 small white onion, finely chopped
• 2 tbsp. cilantro or parsley chopped
• 2 Thai green chilies (I used serranos) finely chopped
• 1 large egg, beaten
• 1/4 cup plain bread crumbs (I did use Panko – cracker crumbs might be good)
• 1 tsp. ginger paste, or freshly grated ginger 
• 1 tsp. garlic paste, or freshly grated garlic
• (I used a garlic-ginger combination)
• 1/2 tsp. Kashmiri chile powder or another mild chile powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala
• 1/4 tsp. turmeric powder
• 1 tsp. fine sea salt
• 1/4 cup ghee or neutral-tasting oil
• mint or sweet mango chutney, for serving

In a bowl, combine the shrimp pieces, onion, cilantro (parsley), chiles, egg, bread crumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until combined. Form patties about 2-inches in diameter and 1-inch thick. You can use 1/4 cup measure for the patties.

Heat ghee on high in a medium skillet. Work in  batches, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3-4 minutes per side. Place on a paper towel lined plate. Serve with mint or sweet mango chutney. If you prefer Brooklyn Delhi has a spicy mango chutney.

Recipe by cookingwithaunt juju.com