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Shrimp Cakes
Shrimp Cakes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious Shrimp Cakes with flavorful shrimp, sweet potatoes, garlic, and spices. Perfect with tangy tartar sauce and coleslaw for a quick weeknight dinner.
Ingredients:
  • For the spice mix:
  • 1/4 cup cumin seeds
  • 3 tablespoons whole black peppercorns
  • 1 tablespoons coriander seeds
  • 2 tablespoons sugar
  • 1 1/2 teaspoons sea salt
  • For the shrimp cakes:
  • 1 pound sweet potatoes
  • 4 tablespoons (or more) extra virgin olive oil
  • 4 large garlic cloves, unpeeled
  • 8 ounces peeled, cooked shrimp, coarsely chopped
  • 2/3 cup chopped fresh cilantro
  • 2/3 cup finely ground breadcrumbs
  • 2 tablespoons finely chopped pickled or fresh jalapeños, seeds discarded
  • 2 tablespoons finely chopped red onion
  • Flour for dusting (1/2 to 1 cup)
Instructions:
  • Prepare the spice mix by toasting cumin seeds, peppercorns, and coriander in a heavy skillet over medium heat until fragrant, about 8 minutes. Allow it to cool briefly. Grind the toasted spices in a blender or spice grinder until finely ground. Transfer to a small bowl and mix in sugar and salt. This recipe yields approximately half a cup. Utilize 1 1/2 teaspoons for the shrimp cakes, and save the rest for later use.
  • Preheat your oven to 375°F.
  • Pierce sweet potatoes with a fork and microwave them until tender. Rub oil over unpeeled garlic cloves and microwave until soft. Allow both to cool. Peel garlic, scoop sweet potato flesh, and mash together until smooth in a bowl.
  • Prepare the shrimp mixture by combining shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the spice mix with the sweet potatoes in a bowl. Mix thoroughly until all ingredients are well combined, then season with salt to taste.
  • Shape the mixture into six 3-inch diameter patties using your hands.
  • Coat the shrimp cakes in flour, then pan-fry in batches in a large skillet with 3 tablespoons of oil over medium-high heat until golden brown on each side, adding more oil if necessary. Cook for about 2 minutes per side.
  • To complete the shrimp cakes, arrange them on a baking sheet and bake at 375°F for approximately 5 minutes until heated through.
  • Enjoy these delicious fish fillets garnished with freshly squeezed lemon juice, tangy tartar sauce, and a side of creamy coleslaw.

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