Entree: South Georgia and the South Sandwich Islands – Fried Krill Cakes (Pan-fried savory patties made from krill, herbs, and breadcrumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 20 min

Total 45 min

Ingredients

- 1 lb (454 g) raw krill, thawed if frozen
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup (45 g) plain breadcrumbs
- 1 large egg
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) smoked paprika
- 3 tbsp (45 ml) vegetable oil for frying
- Lemon wedges for serving
- Tartar sauce or simple yogurt-dill sauce for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse krill briefly and pat dry. In a bowl or food processor pulse krill a few times until coarsely chopped but not paste-like.
2. Transfer chopped krill to a bowl and stir in onion, garlic, breadcrumbs, egg, mayonnaise, lemon juice, parsley, salt, pepper, and paprika until evenly combined. If mixture is too wet, add a tablespoon more breadcrumbs.
3. Shape mixture into 8 small patties (about 2 tbsp (30 ml) each). Chill on a tray for 15–20 minutes to firm up.
4. Heat oil in a large skillet over medium heat. Fry patties in batches, 3–4 minutes per side, until deep golden and cooked through. Drain on paper towels.
5. Serve hot with lemon wedges and tartar sauce or yogurt-dill sauce.

1. Rinse krill briefly and pat dry. In a bowl or food processor pulse krill a few times until coarsely chopped but not paste-like.
2. Transfer chopped krill to a bowl and stir in onion, garlic, breadcrumbs, egg, mayonnaise, lemon juice, parsley, salt, pepper, and paprika until evenly combined. If mixture is too wet, add a tablespoon more breadcrumbs.
3. Shape mixture into 8 small patties (about 2 tbsp each). Chill on a tray for 15–20 minutes to firm up.
4. Heat oil in a large skillet over medium heat. Fry patties in batches, 3–4 minutes per side, until deep golden and cooked through. Drain on paper towels.
5. Serve hot with lemon wedges and tartar sauce or yogurt-dill sauce.