Untitled Document

ATLANTIC LOBSTER CAKES WITH CUCUMBER RELISH

½ cup cream cheese	1 egg
1 tsp garlic, minced	2 tbsp freshly squeezed orange juice
1 tbsp frech cilantro, chopped	3 green onions, sliced finely
½ tsp cumin	½ tsp curry powder
1 ½ lbs. cooked Atlantic lobster meat, chopped into half-inch dice
1 ½ cups fresh whole wheat breadcrumbs Pepperheads Original Wild Garlic Hot Sauce, to taste
1 tbsp olive oil	all-purpose flour for dredging
Salt & freshly ground pepper to taste

RELISH INGREDIENTS:
¼ cup sliced English cucumber	¼ cup rice wine vinegar
2 tbsp sliced shallots	1 tbsp cilantro leaves
1 ½ tsp granulated sugar	¼ tsp. salt

In a large mixing bowl, whisk together the cream cheese, egg, garlic, orange juice, cilantro, green onion, cumin and curry powder.
Gently fold in the cooked lobster meat, Wild Garlic Hot Sauce, and season to taste.
Add breadcrumbs and mix gently until combined.
Form into 8 equal-sized cakes and dip into seasoned flour.
Heat a large non-stick skillet to medium-high. Add olive oil and lightly fry the cakes until golden on each side.
Drain on a paper towel & serve with relish.

For the Relish: In a small glass bowl, combine the cucumber, rice wine vinegar, shallots, cilantro, sugar and salt. Mix thoroughly.
Serves: 4 appetizer