Shrimp cutlets with herb dipping sauce

Ingredients:

• 0.5 cup mayonnaise
• 0.5 cup chopped fresh parsley
• 1 green onion, coarsely chopped
• 1 small clove of garlic, grated
• 2 tablespoons freshly squeezed lemon juice
• 450 g medium shrimp, peeled and deveined
• 1 tbsp. panko breadcrumbs, divide
• 1 large egg, lightly beaten
• 0.5 tsp. grated lemon zest
• 3 tbsp. vegetable oil + extra for forming cutlets
• 150 g salad greens (about 6 cups)
• 4 radishes, thinly sliced

Preparation:

1. Preheat oven to 200°C. In a food processor, combine mayonnaise, parsley, green onions, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; transfer to a bowl.
2. Add half the shrimp to a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg, and the lemon zest. Pulse until the mixture forms a chunky paste. Grease your hands with vegetable oil and form the mixture into 8 1/2-inch-thick patties. Transfer them to a baking sheet and freeze for 5 minutes.
3. Spread the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large oven-safe nonstick skillet over medium heat. Coat the patties on both sides in the breadcrumbs; fry until golden brown, about 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5-7 minutes.
4. Meanwhile, combine the salad greens, radishes, 2 tablespoons of the dressing, and the remaining 1 tablespoon of lemon juice in a bowl; season with salt and pepper to taste. Serve the shrimp cutlets with the salad and the remaining dressing.