Step 2

To make the cakes, add the shrimp to a food processor and pulse until finely chopped, place them in a bowl along with all the remaining ingredients for the cakes.

Step 3

Give everything a good mix, cover with some plastic wrap and pop the mixture in the fridge for about an hour.

Step 4

In the meantime, in a small bowl, mix together all of the ingredients for the tarter sauce and pop it in the fridge to chill.

Step 5

To cook the cakes, add a thin layer of olive oil to a large non stick skillet, using 2 spoons make 8 equal little mounds (do this in 2 batches to avoid over crowding the pan) and flatten them slightly to make little patties.

Step 6

Cook them for a couple of minutes on each side or until crispy, set them on a paper towel lined plate to absorb any extra oil and serve with the sauce and a simple side salad.