Asian Shrimp Cakes With Avocado-Wasabi Sauce

For the shrimp cakes

1 pound peeled and deveined large (26-30 count) shrimp, finely chopped

1 cup whole-wheat panko bread crumbs, or more as needed

¼ cup finely chopped, seeded red bell pepper

3 tablespoons finely chopped scallion greens

2 tablespoons roasted sesame seeds

1 large egg, lightly beaten

1 tablespoon chopped fresh cilantro

2 teaspoons toasted sesame oil

1 teaspoon finely grated peeled fresh ginger root

1½ teaspoons fresh lime juice

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ cup canola or other neutrally flavored oil

For the sauce

Flesh from 1 ripe avocado

1 tablespoon fresh lime juice, or more as needed

½ teaspoon prepared wasabi paste, or more as needed

¼ teaspoon salt

For the shrimp cakes: Combine the shrimp, half the panko, the bell pepper, scallions, roasted sesame seeds, egg, cilantro, toasted sesame oil, ginger, lime juice, salt and black pepper in a mixing bowl, stirring until just combined. If the mixture seems overly moist, stir in more panko a tablespoon at a time. Spread the remaining panko in a shallow bowl; you'll need about ½ cup for coating, so you may have to add a bit if you used more for the mixture.

Divide the shrimp mixture into 12 equal mounds, then shape each one into a patty about 2 ½ inches wide and about ½-inch thick. Coat each patty well with the remaining panko. Place the cakes in the refrigerator for 20 to 30 minutes to firm up.

Meanwhile, make the sauce: Use a fork to mash together the avocado, lime juice, wasabi paste and salt in a medium bowl until smooth. Taste, and mix in more wasabi paste as needed. The yield is ¾ cup. If not using right away, cover with plastic wrap directly on the surface and refrigerate until ready to serve (or up to 2 days in advance). Heat the oil in a large nonstick skillet over medium heat. Once the oil shimmers, add as many shrimp cakes as will fit in the pan without crowding. Reduce the heat to medium-low; cook until the cakes are golden brown on both sides and cooked through, about 5 to 6 minutes per side.

Just before serving, taste the avocado-wasabi sauce; add lime juice and/or wasabi, as needed. Dollop 1 tablespoon of the sauce on each shrimp cake.

4 servings

Make ahead: The uncooked shrimp cakes need 20 to 30 minutes to firm up in the refrigerator. They can be refrigerated for 30 minutes, then sealed in a zip-top bag and frozen for up to 3 months. The baked shrimp cakes can be cooled and refrigerated for up to 2 days; reheat uncovered in a 350-degree oven for 15 to 20 minutes. Microwaving is not recommended. To reheat frozen shrimp cakes, place them directly into a 350-degree oven for 20 to 30 minutes. The sauce can be refrigerated, covered, up to 2 days in advance.

Nutrition | Per serving: 380 calories, 29 g protein, 19 g carbohydrates, 22 g fat, 3 g saturated fat, 230 mg cholesterol, 580 mg sodium, 5 g dietary fiber, 1 g sugar

Adapted from "You Have It Made: Delicious, Healthy, Do-Ahead Meals," by Ellie Krieger (Houghton Mifflin Harcourt, 2016).