Shrimp Cakes
-
Category
Dessert
-
Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup cumin seeds
3 tablespoons whole black peppercorns
1 tablespoons coriander seeds
2 tablespoons sugar
1 1/2 teaspoons sea salt
1 pound sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons extra virgin olive oil
8 ounces peeled, cooked shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup finely ground breadcrumbs
2 tablespoons finely chopped pickled or fresh jalapeños, seeds discarded
2 tablespoons finely chopped red onion
Flour for dusting
Directions
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 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 degrees F.
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.
Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the spice mix to the bowl with the sweet potatoes. Mix until well blended. Season with salt.
Use your hands to form the mixture into six patties, 3-inches in diameter.
Lightly dust the shrimp cakes in flour. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat.
Working in batches, cook the shrimp cakes until nicely browned, adding more oil as needed, about 2 minutes per side.
Place the shrimp cakes on a baking sheet. Bake at 375 degrees F until heated through, about 5 minutes. Serve! These taste great served with lemon, tartar sauce, and coleslaw.