Best Sweet Potato Shrimp Cakes Recipes

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE 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.

SWEET POTATO SHRIMP CAKES

Steps:

• In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
• Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
• Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
• In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.

SPICY SWEET POTATO & SHRIMP CAKES

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.

UKOY - PHILIPPINE SHRIMP, SWEET POTATO AND SQUASH CAKES

Steps:

• Garlic sauce: 1. Crush the garlic and salt into a smooth paste. 2. Pour in the vinegar and mix the ingredients thoroughly. 3. Serve the sauce as an accompaniment ukoy. 4. Tightly covered, garlic sauce may be kept at room temperature for a day or so. Ukoy: 1. Combine the water, shrimp, annatto and salt in a heavy 1- to 1½ -quart saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 3 minutes, or until the shrimp are firm and pink. With a slotted spoon transfer the shrimp to paper towels to drain then strain and reserve the cooking liquid. 2. Add enough fresh water to the shrimp liquid to make 1¼ cups and set aside. (Traditional Philippine cooks prefer to leave the shrimp in their shells, but you may prefer to shell and de-vein them.) 3. In a deep bowl, combine the flour and cornstarch. Pour in the shrimp cooking liquid and beat until the liquid is absorbed. Then add the grated sweet potato and squash and mix well. 4. Pour the oil into a heavy 10- to 12-inch skillet. The oil should be about ½ inch deep; if necessary add more. Heat the oil until it is very hot but not smoking. 5. To make each cake, spoon about 1/3 cup of the vegetable mixture onto a saucer, sprinkle a teaspoon or two of the scallions on top and lightly press a shrimp into the center. Then holding the saucer close to the surface of the oil, slide the ukoy into it with the aid of a spoon. 6. Fry the cakes, 3 or 4 at a time, for about 3 minutes, spooning the oil over each cake; then turn them carefully and fry them for another 3 minutes, regulating the heat as needed. As each ukoy browns transfer it to paper towels to drain. 7. While hot, arrange the ukoy, shrimp side up, on a heated platter and moisten each cake with a little of the garlic sauce. Pour the remaining sauce into a bowl or sauce boat. Serve at once.

SEASONED SHRIMP OVER SWEET POTATO CAKES WITH CILAN

Steps:

• Sweet Potato Cakes - Place the shredded sweet potato in a strainer for about an hour, or until the majority of juices have drained. Using your hand, squeeze any remaining juices from the shredded sweet potato. Heat the olive oil in a pan on medium heat and saute the onion until soft and golden. In bowl, add sweet potato, sauted onion, egg, paprika, salt, and pepper. Mix well using your hands (get dirty!). Drop large spoonfuls of the sweet potato mixture into the pan, pressing each one down with the back of a spatula, creating round flat cakes. Cook for about 8 minutes a side, until golden brown and tender. Shrimp - Butterfly the shrimp by slicing down the spine (back) of the shrimp without splitting the shrimp. Place shrimp in a bowl and add garlic, vinegar, red pepper, and salt and pepper to taste. Let shrimp marinate for about 20 minutes. Heat olive oil in a pan, and then add the shrimp and marinade. Cover and let shrimp cook until they are pink. Cilantro Yogurt Sauce - Place yogurt and cilantro in a blender, mixing until well blended. For a thicker sauce, you can strain the yogurt overnight with cheesecloth. Use only fresh cilantro, as dried cilantro will not taste good. Serving - Divide sweet potato cakes among two plates; top with shrimp; and drizzle with the sauce. Garnish with green onions or chives.