Shrimp Cakes
Ingredients
- 1/4 cup cumin seeds
- 3 tablespoons peppercorns
- 1 tablespoon coriander seeds
- 2 tablespoons sugar
- 1 1/2 teaspoons sea salt
- 1 pound sweet potatoes
- 4 tablespoons extra virgin olive oil
- 4 large garlic cloves
- 8 ounces cooked shrimp
- 2/3 cup fresh cilantro
- 2/3 cup breadcrumbs
- 2 tablespoons jalapeños
- 2 tablespoons red onion
- 1/2 cup Flour
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Instructions
- Add cumin seeds, peppercorns, and coriander to a heavy medium skillet. Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes. Let cool a few minutes.,Grind spices in a blender or spice grinder (can use a coffee grinder that has been cleaned by grinding raw rice) until finely ground. Transfer to a small bowl, stir in sugar and salt.,This makes about half a cup. You'll only need 1 1/2 teaspoons of the spice mix for one shrimp cakes recipe, so store the remainder for future use.
- Pierce sweet potatoes all over with a fork. Bake in microwave for about 15 minutes until done.,Rub one tablespoon of oil over the unpeeled garlic cloves. Cook in microwave a few minutes, until soft.,Let the garlic and sweet potatoes cool enough to handle. Peel the garlic. Cut the sweet potato in half and use a spoon to scoop out the flesh. Combine the cooked sweet potato and garlic in a bowl and mash until smooth.
- Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the spice mix to the bowl with the sweet potatoes. Mix until well blended. Season with salt.
- Use your hands to form the mixture into six patties, 3-inches in diameter.
- Lightly dust the shrimp cakes in flour. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat.,Working in batches, cook the shrimp cakes until nicely browned, adding more oil as needed, about 2 minutes per side.
- Place the shrimp cakes on a baking sheet. Bake at 375°F until heated through, about 5 minutes.
- These taste great served with lemon, tartar sauce, and coleslaw.
Source
Original recipe: View Original