Best 2 Shrimp And Potato Cakes Recipes

Shrimp and potato cakes are a delicious and versatile dish that can be served as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With just a few simple ingredients, shrimp and potato cakes can be prepared in no time at all. Whether you prefer a crispy exterior or a soft and fluffy interior, there are endless variations to suit your liking. Get ready to dive into the world of shrimp and potato cakes and discover the perfect recipe for your next meal.

Here are our top 2 tried and tested recipes!

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

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

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

Ingredients

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

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 AND POTATO CAKES

Shrimp and Potato Cakes image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

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

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.

Tips:

To ensure the smoothest potato mixture, always start with cold potatoes. This will prevent them from becoming gummy when mashed.
To prevent the shrimp cakes from falling apart, make sure to bind them together with either an egg or cornstarch before frying.
For a crispy exterior and tender interior, fry the shrimp cakes in hot oil over medium heat. This will allow them to cook evenly without burning.
Serve the shrimp cakes immediately with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Shrimp and potato cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With their combination of shrimp, potatoes, and seasonings, they are sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, shrimp and potato cakes are a great option. So next time you are looking for something new and exciting to cook, give this recipe a try!