- Shrimp Sweet Potato Cakes
- 1 pound shrimp, peeled and deveined
- 2 limes zest
- 2 tablespoons minced fresh jalapeno
- ¼ cup finely diced red bell pepper
- 3 green onions, white and green part, very thinly sliced
- 2 cups packed shredded sweet potato (this took 1 medium-large sweet potato, peeled and ends trimmed grated on a box grater)
- 2 tablespoons minced fresh cilantro
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- Avocado Salsa
- 1 cup cherry tomatoes, halved
- 1 large ripe avocado, diced
- ¼ cup red onion, very finely diced
- 1 red fresno chile, minced
- 2 tablespoons minced fresh cilantro
- 2 limes juice
- kosher salt
INSTRUCTIONS:
- In the bowl of a food processor add ⅔rds of the shrimp and the lime zest and pulse until you have a fine paste.
- Transfer the shrimp paste to a large bowl and add the remaining shrimp (chopped roughly), the sweet potatoes, red bell pepper, green onions, jalapeno, cilantro, garlic and salt.
- Using clean hands, form 6 equal sized patties from the shrimp and sweet potato mixture. Set the patties aside while you prepare the Avocado Salsa.
- For the Avocado Salsa combine all of the ingredients in a medium bowl and gently fold together. Season to taste with kosher salt and set aside.
- In a large sauté pan, heat a thin layer of vegetable oil over medium heat. Add a few of the shrimp cakes and cook for about 2-3 minutes each until the bottoms have become golden and crispy.
- Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.
Source: Heather Christo
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