Sweet Potato Shrimp Cakes Recipes

SWEET POTATO AND SHRIMP CAKES WITH NUOC CHAM

Steps:

• Combine potato and salt in a bowl; gently massage with your hands until potato mixture is moist and limp. Rinse potato mixture; drain. Place potato mixture in paper towels; squeeze to remove excess liquid. Place potato mixture, shallots, and shrimp in a bowl, stirring to combine. Stir in flours, 1/2 teaspoon fish sauce, pepper, and egg. Divide and shape potato mixture into 8 (3-inch) cakes.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add 4 cakes to pan; cook 2 minutes on each side or until golden brown and crisp. Remove cakes from pan. Repeat procedure with remaining 4 cakes and remaining 2 tablespoons oil. Keep warm.
• Combine sugar, 2 tablespoons water, juice, and vinegar in a bowl, stirring with a whisk until sugar dissolves. Stir in remaining 2 teaspoons fish sauce, carrot, garlic, and chile; let stand 15 minutes, or refrigerate up to 3 days.
• Serve potato cakes with sauce, lettuce leaves, cilantro, and mint.

SPICY SWEET POTATO & SHRIMP CAKES

Steps:

• In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
• In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.

SHRIMP & SWEET POTATO CAKES

Steps:

• Combine coconut aminos, lime juice, rice vinegar, carrots, garlic clove, and red pepper flakes, whisking until smooth. Set aside to let flavors meld while you prepare the shrimp & sweet potato cakes.
• Combine the grated sweet potato and salt in a bowl. Gently massage the sweet potato until the salt works its magic and the potato goes limp. Rinse and drain the sweet potato shreds, then squeeze out the excess moisture using a nut milk bag or paper towels.
• Add the sweet potato shreds, shrimp, and chopped shallots to a large bowl, stirring to combine. Stir in the arrowroot flour, cassava flour, black pepper, fish sauce, and egg. Shape the mixture into 8 individual potato cakes.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 4 cakes to the pan and cook for 2 minutes on each side or until golden brown and crisp. Repeat with remaining 2 tablespoons of olive oil and sweet potato cakes.
• Serve the cakes with sauce, cilantro, and mint.

SHRIMP AND POTATO CAKES

Steps:

• Lemon aioli or Thousand Island dressing, for serving
• Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
• Remove from refrigerator and slowly add the flour, mixing well.
• Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
• Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

Steps:

• Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
• Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
• Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
• Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
• *Available in Asian markets and in the Asian foods section of some supermarkets.
• **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.