Directions

1In a stanbdup mixer, beat the egg whites until the foam forms firm peaks and they have more than double in volume.

2Bring the mixer to a stop.

3Sprinkle the seasoning of fine herbs, dry shrimp and bread crumbs on the whites. Bring the mix together with circular paddling in circular motion.

4Heat the oil to medium high temperature.

5Put a tablespoon of the mixture to form a pattie and let it brown. Turn and brown the top side as well. Repeat until all the mixture is used.

6Drain the pancakes over a rack or napkin.

7In a large saucepan, heat two tablespoons of oil. Add the onion.

8When translucent add the cactus. Heat for a couple of minutes.

9Add the Mole Poblano and boil for a few minutes.

10Lower the heat and add the shrimp patties. Boil 2 minutes and serve with rice.

11Your Mexican shrimp patties are ready. Enjoy!