Shrimp Cakes with Lemon Aioli

Name: Shrimp Cakes with Lemon Aioli
Cuisine: Thailand
Ingredients: 1 lb large raw shrimp peeled and deveined; 4 oz mozzarella cheese (1 1/2 cups shredded); 1 large egg; 1/4 cup mayonnaise; 2 Tbsp parsley finely chopped, plus more to garnish; 1/2 tsp sea salt or to taste; 1/8 tsp black pepper; 1/4 cup all-purpose flour or gluten free flour; 2 Tbsp light olive oil or high heat cooking oil of choice; 1/2 cup mayo; 1 tsp lemon zest; 2 Tbsp lemon juice; 1 garlic clove pressed or finely minced

Cuisine:

Thailand

Ingredients

1 lb large raw shrimp peeled and deveined
4 oz mozzarella cheese (1 1/2 cups shredded)
1 large egg
1/4 cup mayonnaise
2 Tbsp parsley finely chopped, plus more to garnish
1/2 tsp sea salt or to taste
1/8 tsp black pepper
1/4 cup all-purpose flour or gluten free flour
2 Tbsp light olive oil or high heat cooking oil of choice
1/2 cup mayo
1 tsp lemon zest
2 Tbsp lemon juice
1 garlic clove pressed or finely minced

Directions

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Steps

1 Done	Pat dry shrimp with paper towels then dice into pea-sized pieces.*
2 Done	Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix it.
3 Done	Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
4 Done	In a small bowl, add mayo. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.