Sweet Potato Shrimp Cakes Recipes

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SHRIMP AND POTATO CAKES

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11



Shrimp and Potato Cakes image

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.

3 large Idaho potatoes
1/2 cup white onion, diced
1/4 cup chopped chives
1/2 pound baby shrimp
1 egg beaten
2 gloves garlic, minced
1 teaspoon blackening spice
1 lime, juiced
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 cup canola oil, for frying

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

Categories     Garlic     Onion     Shellfish     Appetizer     Bake     Sauté     Shrimp     Hot Pepper     Sweet Potato/Yam     Winter     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12



Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce image

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.

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix
All purpose flour
Slaw Chayote
Chipotle Tartar Sauce

SPICY SWEET POTATO & SHRIMP CAKES

Make and share this Spicy Sweet Potato & Shrimp Cakes recipe from Food.com.

Provided by Lurdez

Categories     < 60 Mins

Time 35m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 10



Spicy Sweet Potato & Shrimp Cakes image

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.

Nutrition Facts : Calories 77.6, Fat 0.9, SaturatedFat 0.2, Cholesterol 54.5, Sodium 102.1, Carbohydrate 11.5, Fiber 1.5, Sugar 2.2, Protein 5.7

1 lb sweet potatoes or 1 lb yam, cooked and mashed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
1 egg
1/2 lb cooked shrimp, chopped
1/2 cup plain breadcrumbs
2 tablespoons finely chopped jalapenos or 2 tablespoons serrano chili peppers
1 teaspoon lawry's garlic salt
6 tablespoons I Can't Believe It's Not Butter® Spread

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