Thai Shrimpcakes

• 16 uncooked large shrimp, peeled, deveined (about 1 pound)
• 1 large egg
• 1 green onion, sliced
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh cilantro, minced
• 12 teaspoon sriracha sauce (found in the International section in the supermarket)
• 12 teaspoon salt
• 1 pinch ground black pepper
• 2 cups panko breadcrumbs, divided (breadcrumbs)
• 2 tablespoons peanut oil (or more)

1. Coarsely chop shrimp in processor.
2. Add egg, green onion, lemon juice, mustard, cilantro, Sriracha sauce, salt, and pepper.
3. Blend in using on/off turns.
4. Add 1 cup panko and blend in using on/off turns.
5. Form mixture into twelve 3-inch" diameter cakes.
6. Roll cakes in remaining 1 cup panko.
7. Transfer cakes to waxed-paper-lined baking sheet.
8. Refrigerate 10 minutes.
9. (Can be made up to 4 hours ahead.
10. Cover, and refrigerate.
11. ).
12. Heat 2 tablespoons peanut oil in heavy large skillet, over medium-high heat.
13. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
14. Place on paper towels to absorb any oil after frying.

shrimp, egg, green onion, lemon juice, mustard, fresh cilantro, sriracha sauce, salt, ground black pepper, breadcrumbs, peanut oil

Taken from www.food.com/recipe/thai-shrimpcakes-454296 (may not work)