Thai Shrimp Cakes

• 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

1. 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.

coconut, green onions, fresh cilantro, fish sauce, sriracha, ginger, lime juice, egg, garlic, shrimp, olive oil, lime

Taken from www.epicurious.com/recipes/member/views/thai-shrimp-cakes-52986501 (may not work)