1 lb raw shrimp, peeled and deveined
3/4 cup panko breadcrumbs
1/2 tbsp minced garlic
1/4 cup red bell pepper, finely diced
2 tbsp fresh cilantro, finely chopped
3 tbsp chives or green onions, thinly sliced
1 tbsp dijon mustard
2 large eggs, beaten
1 tsp hot sauce
1 tsp lemon zest
salt and pepper to taste
Place shrimp in a food processor and pulse until coarsely chop. Transfer to a large mixing bowl.
Add the rest of the ingredients and gently combine. Divide into 8 portions and shape each portion into a patty. Place in the fridge 10-15 minutes to firm up.
In a large skillet over medium high heat, add olive oil and when hot place patties in the pan. Cook 4-5 minutes per side until golden brown. Transfer to a paper towel-lined plate.
Chili Lime Mayo
1/2 cup mayo
1 1/2 tbsp lime
1 tsp chili powder
1 tsp sriracha
1/2 tsp smoked paprika
In a small bowl, whisk all ingredients well. Chill at least 15 minutes.
Serve shrimp cakes with the chili lime mayo.
