Shrimp Cakes
"One of our hands-down favorite recipes is this one for shrimp cakes. My father pulled the original recipe from Bon Appetit magazine years ago, which he has since changed just ever so slightly. Dad doesn’t even like shrimp, and usually refuses to eat it, but he loves making and eating these shrimp cakes. The base is made with sweet potatoes and they are seasoned with spices, jalapeno chiles and cilantro. This really is one of the best recipes on this site, so if you have even an inkling for making these, do it!..."
INGREDIENTS
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1 lb tan-skinned sweet potatoes
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4 large garlic cloves, unpeeled
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4 Tbsp (or more) vegetable oil
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8 oz peeled, cooked shrimp, coarsely chopped
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2/3 cup chopped fresh cilantro
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2/3 cup finely ground breadcrumbs
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2 Tbsp finely chopped pickled or fresh jalapeños
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2 Tbsp finely chopped red onion
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1 1/2 teaspoons spice mix (recipe included below)
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Flour for dusting (1/2 to 1 cup)
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1/4 cup cumin seeds
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3 Tbsp whole black peppercorns
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1 Tbsp coriander seeds
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2 Tbsp sugar
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1 1/2 teaspoons sea salt
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