Spicy Shrimp Cakes with Homemade Cocktail Sauce
1 lb. shrimp, shelled and deveined
1/2 cup breadcrumbs
1/2 cup panko
3 large eggs
1/2 teaspoon cayenne or crushed red pepper flakes or Aleppo
1/2 teaspoon ground cumin
zest of 1 lemon
1/4 cup minced parsley
salt & pepper to taste
1/4 cup olive oil
1/2 cup ketchup
2 teaspoons horseradish
2-3 tablespoons lemon juice
Cut up the shrimp into dice-sized pieces. In a medium mixing bowl combine the cut-up shrimp, breadcrumb, panko, eggs, cayenne, cumin, lemon zest, parsley, and season with salt & pepper. Shape into 2-inch patties and place on a plate or baking sheet. Refrigerate for about an hour.
Heat 1/4 olive oil in a large sauté pan until hot. Sauté patties until golden on each side, about 3 minutes per side. Remove to a paper-towel-lined dish to drain.
Make the cocktail sauce: in a small mixing bowl, combine ketchup, horseradish, and lemon juice. Mix well. Serve as a condiment to the shrimp cakes.