🍤 Lemon Shrimp Cakes 🍤

A quick seafood delight that's perfect for a busy weeknight or a special gathering!

🍽️ Ingredients 🍽️
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil (for frying)
- 1 teaspoon lemon juice
- 1/2 cup breadcrumbs
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1 lb (450g) shrimp, peeled and deveined

🧑‍🍳 Directions 🧑‍🍳
1. Using a food processor, coarsely ground the shrimp or chop them finely.
2. In a large bowl, mix the ground shrimp, breadcrumbs, chopped parsley, minced garlic, egg, mayonnaise, Dijon mustard, lemon juice, cayenne pepper, salt, and pepper until well combined.
3. Form the mixture into small patties, roughly 2 inches in diameter.
4. Heat the olive oil in a large skillet over medium heat.
5. Cook the shrimp cakes for about 3-4 minutes on each side, or until they are golden brown and fully cooked.
6. Remove from heat and place the shrimp cakes on paper towels to drain excess oil.
7. Serve hot, garnished with extra parsley and a fresh lemon wedge.

🍎 Nutritional Information 🍎
- Calories: 180 kcal per serving
- Carbohydrates: 9g
- Protein: 19g
- Fat: 7g

💡 Tips and Tricks 💡
- For an extra crispy crust, you can double bread the shrimp cakes by dipping them in beaten egg followed by breadcrumbs before frying.
- These shrimp cakes can be made ahead and reheated in the oven at 350°F for about 10 minutes.

⏳ Preparation time 🕒
Preparation time: 15 minutes | Cooking time: 8 minutes | Serving: 4 servings