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
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.
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Ms Chaina
c.m55@gmail.comThis recipe is a fail. Don't waste your time.
XXSADFRXSTYXX
xxsadfrxstyxx@yahoo.comI'm giving this recipe one star because it was a complete waste of time and ingredients.
Trevin stephen
s-trevin81@aol.comThese cakes were a complete disaster. They were dry, bland, and fell apart. I would not recommend this recipe.
Adil Husean
h-adil@hotmail.comI followed the recipe exactly, but my cakes fell apart when I tried to flip them. I'm not sure what went wrong.
BlueBeardedFish 25
2-bluebeardedfish72@hotmail.comThese cakes were a bit too bland for my taste. I think I'll add some more spices and herbs next time.
Omoniyi bolofinde
o.bolofinde@yahoo.comOverall, I thought these cakes were pretty good. They're a nice change from the usual fried shrimp cakes.
Koushal Ff
ff-koushal@yahoo.comI found that the cakes were a bit dry. I think I'll add some more moisture to the mixture next time, maybe some grated zucchini or applesauce.
Pashin Chenal
pashin.c@hotmail.co.ukThese cakes were a little bit too spicy for me, but I still enjoyed them. I'll just use less chipotle sauce next time.
Shadow Wuf
s_wuf18@yahoo.comI love the combination of shrimp and sweet potato in these cakes. They're so flavorful and satisfying.
Chizzy Blender
b.chizzy35@hotmail.comThese cakes were easy to make and turned out perfectly. I'll definitely be making them again.
Vincent Alex
alexvincent91@yahoo.comI made these cakes for a potluck and they were a huge success. Everyone loved them!
Sofia Singh
s-s@gmail.comThe chipotle sauce was the perfect finishing touch to these cakes. It added a bit of smokiness and heat that really brought all the flavors together.
LittleLazy Bee
littlelazy_bee92@yahoo.comI'm not usually a fan of chayote, but I was pleasantly surprised by how well it worked in this slaw. It added a nice crunch and freshness to the dish.
Sk Tasim Sk Tasim
tsk37@gmail.comThese shrimp and sweet potato cakes were a hit at my last dinner party! The combination of flavors and textures was incredible, and the chayote slaw and chipotle sauce were the perfect accompaniments. I'll definitely be making this dish again soon.