Shrimp Cakes With Carrot Slaw

• 2 tablespoons fresh lemon juice
• 3/4 teaspoon ground cumin
• 3 tablespoons extra-virgin olive oil
• Kosher salt and pepper
• 6 medium radishes, grated
• 4 large carrots, grated
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 jalapeno, seeded and finely chopped
• 2 teaspoons grated orange zest
• 1/4 cup all-purpose flour
• 1/4 cup fresh cilantro sprigs
• Tortilla chips (optional)

1. Combine the lemon juice, cumin, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add the radishes and carrots and toss to combine; set aside.
2. Pulse the shrimp in a food processor until coarsely chopped. Add the jalapeno, orange zest, 3/4 teaspoon salt, and 1/2 teaspoon pepper and pulse to combine.
3. Place the flour in a shallow bowl. Shape the shrimp mixture into 8 patties and dredge in the flour, tapping off the excess.
4. Heat the remaining oil in a large skillet over medium heat. Cook the patties until golden brown and cooked through, about 2 minutes per side.
5. Divide the shrimp cakes among individual plates and serve with the carrot slaw, cilantro, and tortilla chips, if desired.
6. The uncooked patties can be shaped (but not dredged in the flour), placed on a baking sheet in a single layer, covered, and then refrigerated for up to 24 hours or frozen for up to 3 months. Dredge the patties in the flour before cooking.

lemon juice, ground cumin, extravirgin olive oil, kosher salt, radishes, carrots, shrimp, orange zest, allpurpose, fresh cilantro sprigs, tortilla chips

Taken from www.myrecipes.com/recipe/shrimp-cakes-with-carrot-slaw (may not work)