Thai Shrimp Cakes

Name: Thai Shrimp Cakes
Ingredients: 2/3 cup panko (Japanese breadcrumbs), divided; 1/4 cup minced unsweetened dried coconut, divided; 2 tablespoons minced green onions; 2 tablespoons finely chopped fresh cilantro; 2 teaspoons fish sauce; 2 teaspoons Sriracha (hot chile sauce); 1 1/2 teaspoons grated peeled fresh ginger; 1 teaspoon lime juice; 1 large egg, lightly beaten; 1 garlic clove, minced; 8 ounces peeled and deveined shrimp, chopped $; 1 tablespoon olive oil; 1 lime, quartered

13 ingredients

1 steps

Ingredients

2/3 cup panko (Japanese breadcrumbs), divided
1/4 cup minced unsweetened dried coconut, divided
2 tablespoons minced green onions
2 tablespoons finely chopped fresh cilantro
2 teaspoons fish sauce
2 teaspoons Sriracha (hot chile sauce)
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon lime juice
1 large egg, lightly beaten
1 garlic clove, minced
8 ounces peeled and deveined shrimp, chopped $
1 tablespoon olive oil
1 lime, quartered

Directions

1

{"0":"1. Combine 1\/3 cup panko, 2 tablespoons coconut, and next 8 ingredients in a large bowl. Add shrimp; stir just until combined. Using wet hands, shape mixture into 4 equal balls. Combine remaining panko and coconut in a shallow dish. Coat balls in panko mixture; press to form 4 (4-inch) patties.","2":"2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add patties; cook 4 minutes on each side or until desired degree of doneness. Serve with lime."}