1 pound large peeled, deveined cooked shrimp, diced
2 cups corn
1/2 red bell pepper,
finely diced 1 small onion
1 jalapeno/Green chilli seeded
1 cup Bread crumbs
3 teaspoon chili powder
2 eggs, beaten
Ground black pepper
2 tablespoons oil
In a food processor/Mixer, pulse shrimp.
Place into a large Mixing Bowl. Pulse corn, pepper, onion and jalapeno.
Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, chili powder and eggs,salt and pepper. Stir well together.
Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
Heat a large skillet with vegetable oil over medium heat.
Add the cakes in batches to the oil, cooking about 4 minutes per side.
to a paper towel lined sheet tray. Serve with relish.