• Shrimp And Sweet Potato Cakes With Chaote Slaw And Chipotle Sauce

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Shrimp And Sweet Potato Cakes With Chaote Slaw And Chipotle Sauce


Bon Appétit, January 2000


Prep: 30 minutes; Total: 30 minutes


Makes 6 servings.

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tbsps (or more) vegetable oil
8 ozs peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tbsps finely chopp

Cooking Instructions
Step 1 Preheat oven to 350F. 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.
Step 2 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.
Step 3 Preheat oven to 375аF. 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.
Step 4 Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
Step 5 *Available in Asian markets and in the Asian foods section of some supermarkets.
Step 6 **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.