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Title:
Shrimp And Sweet Potato Cakes With Chaote Slaw And Chipotle
Yield: 1
Ingredients
1 lb tan-skinned sweet potatoes
4 lg garlic cloves; unpeeled
4 tb vegetable oil; (or more)
8 oz peeled cooked large shrimp;
-coarsely chopped
2/3 c chopped fresh cilantro
2/3 c panko; (japanese
1 ; breadcrumbs)*
2 tb finely chopped poblano
-chili**
2 tb finely chopped red onion
1 1/2 ts latin spice mix
1 all purpose flour
1 chayote slaw
1 chipotle tartar sauce
Instructions
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.
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 375F. 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.
Makes 6 servings.
Bon Appetit January 2000
Converted by MC_Buster.
Per serving: 649 Calories (kcal); 56g Total Fat; (76% calories from fat);
6g Protein; 32g Carbohydrate; 0mg Cholesterol; 121mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.