These Lobster Cakes are a quick and effortless lunch option. They would also be perfect for a cocktail hour in a smaller version. A step above my Tuna Cakes but just as easy.

INGREDIENTS:

• 1 cup of fresh lobster meat, pulled apart into bite size pieces.
• 1 egg, raw
• 1 large potato, shredded
• 1/3 cup of red onion, minced
• 1/2 cup of Italian bread crumbs
• 1 tbsp. of garlic powder
• 2 tbsp. relish
• 1 tbsp. butter
• olive oil
• salt n pepper to taste

Aioli:

• 2 tbsp. mayo
• 1 tbsp. sriracha
• drizzle of sesame oil

*Mix together well.

HOW TO:

1. Prepare all ingredients as directed and combine in a glass mixing bowl. Use hands to mold cakes into whatever size you would like. I prefer mine big and flat, very similar to a burger patty.
2. In a large pan, heat oil and butter on a low medium heat. To test if your oil is hot enough, splash a drop of water in pan and if it sizzles it’s ready.
3. Place cakes in pan and cook until golden brown on each side, about 5 minutes each side.
4. remove and place on a paper towel to set and allow grease to exit.
5. Plate and drizzle with Sriracha Aioli, or use as a dip on the side.
6. Crisp Kale is optional. Simply take pieces of kale and deep fry for a quick  30-60 seconds.
7. ENJOY!