- 4
- 25 mins
- 40 mins
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh parsley
- 1 scallion, roughly chopped
- 1 small clove garlic, grated
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 pound medium shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1/2 teaspoon grated lemon zest
- 3 tablespoons vegetable oil, plus more for forming
- 1 5-ounce package mixed greens (about 6 cups)
- 4 radishes, thinly sliced
Preparation
Step 1
Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.