Shrimp Patties with Mirliton Slaw

• 1 1/2 pounds medium shrimp, peeled, deveined, and finely chopped
• 2 large eggs
• 1 medium onion, minced
• 6 cloves garlic, pressed or minced
• 3 tablespoons chopped fresh parsley leaves
• 3/4 cup fine dry bread crumbs
• 1 jalapeno or Serrano pepper, seeded and finely chopped
• 1/2 teaspoon cayenne, or to taste
• 1/2 teaspoon salt, or to taste
• 1 1/2 cups vegetable or canola oil, for frying
• Mirliton Slaw, recipe follows

1. Combine all ingredients except the oil in a large bowl and mix thoroughly.
2. Refrigerate until ready to fry.
3. In a large skillet, heat the oil over medium-high heat until very hot but not smoking.
4. Drop the batter by heaping tablespoonfuls into the hot oil and, using the back of a spoon, flatten the mixture slightly.
5. Fry until golden brown on both sides, about 1 to 2 minutes per side.
6. Drain on paper towels and serve immediately.
7. 2 mirliton, pits removed and julienned
8. Salt
9. 1 red bell pepper, cored and julienned
10. 1 jalapeno, minced
11. 3 green onions, thinly sliced
12. 2 tablespoons chopped fresh parsley leaves
13. 2 tablespoons red wine vinegar
14. Vegetable oil
15. 1 teaspoon sugar
16. Pinch crushed red pepper flakes
17. Salt and pepper
18. Spread the mirlitons in 1 layer in a strainer set over a bowl and sprinkle with salt.
19. Let sit until they release some of their water, about 20 to 30 minutes.
20. Combine the drained mirlitons, bell pepper, jalapeno, green onions, and parsley.
21. In a separate bowl, whisk together the vinegar, oil, sugar, and red pepper flakes.
22. Pour the dressing over the mirliton and mix well.
23. Adjust seasoning, to taste, with salt and pepper.

shrimp, eggs, onion, garlic, parsley, bread crumbs, serrano pepper, cayenne, salt, vegetable

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-patties-with-mirliton-slaw-recipe.html (may not work)