Saturday, January 26, 2013

The "Other" Shrimp and Sweet Potato Shrimp Cakes

These are the original sweet potato shrimp cakes- the ones my daughter loves.  She made them with me the first time we tried out the recipe and adopted it as her favourite. These shrimp cakes are easy to make, freeze well and are always popular with guests.

To serve four to six...

  • 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
  • 2 tablespoons finely chopped poblano chili (or substitute chipotles in adobo sauce)
  • 2 tablespoons finely chopped red onion
  • 1/2 teaspoon ground cumin
  • pinch of black pepper
  • pinch of ground coriander
  • pinch of sugar
  • pinch of salt

  • All purpose flour

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 spices. 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.

*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.

I often add chipotle peppers in adobo sauce to the mixture.  
For a crunchy coating- Instead of coating the cakes with flour only, dip them first in flour, then in beaten egg, and finally in panko bread crumbs.


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