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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shaeda farooqi
[email protected]This dish was a hit with my family! The kids loved the shrimp and sweet potatoes, and the adults enjoyed the chayote slaw and chipotle sauce. I will definitely be making this dish again for our next family gathering.
Buyinza Shira penny
[email protected]These cakes were not only delicious, but they were also healthy. The sweet potatoes and chayote slaw added a nice dose of vegetables to the dish. I also appreciated the fact that the cakes were baked instead of fried.
Shihadal Islam
[email protected]This was a quick and easy recipe to follow. I was able to get the cakes on the table in under 30 minutes, which is a huge plus on a busy weeknight. The cakes were also very flavorful and moist. I highly recommend this recipe!
Jamiu Olayemi Abdulrasaq
[email protected]The flavors in this dish were amazing! The shrimp and sweet potatoes were perfectly cooked, and the chayote slaw and chipotle sauce added a nice balance of flavors. I will definitely be making this dish again.
gaiatiful
[email protected]This was my first time making shrimp cakes, and they turned out great! I followed the recipe exactly, and the cakes were cooked perfectly. I also loved the chayote slaw, which was a nice and refreshing complement to the cakes.
Mike WOLF
[email protected]These cakes were a great appetizer for my party. They were easy to make ahead of time, and they were a big hit with my guests. I especially liked the way the chayote slaw cut through the richness of the cakes.
Iron Miner
[email protected]I was looking for a healthier alternative to traditional fried shrimp cakes, and this recipe fit the bill perfectly. The cakes were baked instead of fried, and they were still crispy on the outside and moist on the inside. I also appreciated the addi
Michael Stokes
[email protected]The chipotle sauce was the star of the show for me. It was smoky, spicy, and had just the right amount of heat. I loved how it complemented the sweetness of the shrimp and sweet potatoes. I will definitely be using this sauce again on other dishes.
MAHI hakaishian
[email protected]I love how easy these cakes were to make. I was able to get them on the table in under 30 minutes, which is a huge plus on a busy weeknight. The cakes were also very flavorful and moist. I highly recommend this recipe!
Raheem Onibudo
[email protected]These shrimp and sweet potato cakes were a hit with my family! The combination of flavors and textures was perfect, and the chayote slaw and chipotle sauce added a nice touch of freshness and spice. I will definitely be making this dish again.