Shrimp Cakes with Creamy Dilled Slaw

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the slaw, in a small bowl combine the mayonnaise, vinegar, dillweed, salt and pepper to taste. Place coleslaw and green onion in a medium bowl. Drizzle with the dressing, toss to combine. Refrigerate whilst you make the shrimp cakes.

Step 2

For the shrimp cakes, pat the shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until the shrimp are finely chopped. Transfer to a medium bowl and add the arrowroot powder, onion, celery, parsley, mayonnaise, lemon juice, salt, garlic powder and pepper to taste. Stir gently to combine.

Step 3

On a small plate, combine the coconut flour with ⅛ teaspoon each of salt and pepper. Using a ⅓ cup measuring cup, scoop the shrimp mixture onto a separate plate. Using your hands, form the mixture into a patty. Dredge the patty in the coconut flour, set aside on a plate, then repeat with remaining mixture (you should end up with 4 patties).

Step 4

In a large pan, melt the ghee(Spray and Cook) over medium high heat. When hot, add the patties to the pan. Cook for 3 minutes, then carefully flip and cook for an additional 2 to 3 minutes.

Step 5

Serve the shrimp cakes with the slaw and lemon wedges, if desired.