Crispy Shrimp Cakes

I have to admit that I dislike waiting for anything. I love to cook, but I do not like to wait in supermarket checkout lines. Most of my recipes are always very simple with a short list of the ingredients, most of which are already in the pantry or refrigerator. I learned to develop my cooking skills in various ways – from my mom, from cookbooks, and from many trusted websites or food bloggers. I realize that modern cooking skills are often the better way now because our society now is more impatient. Finally, we are moving toward healthier choices of food, cutting back some from fat and red meat, and adding more beans and vegetables. The crispy shrimp cakes recipe here will speak volumes to the aforementioned.

Ingredients:
1 lb. fresh medium shrimp, peeled and deveined
1 cup cooked beans (your choice of beans)
1 egg
1 clove garlic, minced
1/2 chopped red and green bell pepper (about 1 cup)
1/4 cup white onion
2 green onions
1 tbs lemon juice
1 tsp Dijon mustard
1 tsp old bay seasoning
1/4 cup sour cream
1 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne
2 ½ cups panko bread crumbs (Japanese bread crumbs)
Vegetable oil for pan frying the cakes
Serve with sweet soy dipping sauce, grilled cherry tomatoes, and zucchini.

Directions:
In a sauté pan, add 1 tbs oil. When oil is hot, add white onion and garlic (stir until fragrant). Stir in red and green bell pepper. Cook for 5 minutes or until the vegetables are wilted. Let cool.
In a food processor, combine shrimp, egg, beans, lemon juice, Dijon mustard, horseradish, sour cream, salt, pepper, cayenne and 1 cup of panko. Pulse a few times to chop the shrimp. Remove and place onto a mixing bowl. Add the cooked vegetables with shrimp mixture and mix well.
Wash your hands and form into 10 cakes. Roll each cake completely into the remaining panko bread crumbs. Refrigerate for 30 minutes.
Heat oil in skillet and fry each cake on each side about 3 minutes or until done.
While the shrimp cake is being cooked, grill cherry tomatoes in another sauté pan with oil. Serve with dipping sauce.

Quick sweet soy dipping sauce:
2 tbs soy sauce
2 tbs vinegar
2 tbs hot water
1 tsp sugar
fresh chili and garlic
Mix well