Shrimp Cakes

Directions

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 degrees 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. Make the shrimp mixture: 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. Shape the patties: Use your hands to form the mixture into six patties, 3-inches in diameter. Brown the patties: 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. Finish the shrimp cakes in the oven: 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.