Best Prawn Sweet Potato Cakes Recipes

Prawn Potato Cakes image

Provided by Kitchen Klutz

Time 20m

Yield 6-8 palm sized patties

Number Of Ingredients 12

1 large potato, shredded
6 large prawns, coarsely chopped
2 eggs
2 tablespoons vegetable stock powder
1 tablespoon fresh garlic
1 tablespoon chili powder
1 tablespoon rosemary
3 tablespoons lemon juice
1 cup flour (more if required to hold batter together)
1 tablespoon salt
1 tablespoon fresh ground pepper
nonstick cooking spray

Steps:

Mix all ingredients together.
spray no stick spray in large frying pan.
Spoon dollops into pan and fry until set on one side.
Flip and flatten with spatula.
Fry until golden.
Serve hot with sour cream, mashed avocado and salsa and a spinach salad for a light summer meal.

Nutrition Facts : Calories 162.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 69.6, Sodium 1247, Carbohydrate 29.3, Fiber 2.8, Sugar 0.9, Protein 6.7

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

Yield Makes 6 servings

Number Of Ingredients 12

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.

Spicy Sweet Potato & Shrimp Cakes image

Provided by Lurdez

Categories < 60 Mins

Time 35m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 10

1 lb sweet potatoes or 1 lb yam, cooked and mashed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
1 egg
1/2 lb cooked shrimp, chopped
1/2 cup plain breadcrumbs
2 tablespoons finely chopped jalapenos or 2 tablespoons serrano chili peppers
1 teaspoon lawry's garlic salt
6 tablespoons I Can't Believe It's Not Butter® Spread

Steps:

In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!® Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.

Nutrition Facts : Calories 77.6, Fat 0.9, SaturatedFat 0.2, Cholesterol 54.5, Sodium 102.1, Carbohydrate 11.5, Fiber 1.5, Sugar 2.2, Protein 5.7