Shrimp Sweet Potato Cakes Food

SHRIMP CAKES

Steps:

• Make the spice mix: Add cumin seeds, peppercorns, and coriander to a heavy medium skillet. Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes. Let cool a few minutes. Grind spices in a blender or spice grinder (can use a coffee grinder that has been cleaned by grinding raw rice) until finely ground. Transfer to a small bowl, stir in sugar and salt. This makes about half a cup. You'll only need 1 1/2 teaspoons of the spice mix for one shrimp cakes recipe, so store the remainder for future use.
• Preheat the oven to 375°F
• Microwave the sweet potatoes and the garlic: Pierce sweet potatoes all over with a fork. Bake in microwave for about 15 minutes until done. Rub one tablespoon of oil over the unpeeled garlic cloves. Cook in microwave a few minutes, until soft. Let the garlic and sweet potatoes cool enough to handle. Peel the garlic. Cut the sweet potato in half and use a spoon to scoop out the flesh. Combine the cooked sweet potato and garlic in a bowl and mash until smooth.
• Shape the patties: Use your hands to form the mixture into six patties, 3-inches in diameter.
• Serve: These taste great served with lemon, tartar sauce , and coleslaw . Links: Adapted ever so slightly from Shrimp and Sweet Potato Cakes with Chaote Slaw and Chipotle Sauce , a Bon Appetit recipe on Epicurious.com.

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.

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.

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.