Potato and Shrimp Cakes Recipe

Name: Potato and Shrimp Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1/4 cup cornstarch; 1 cup hot milk; 1/2 tsp. turmeric; 1 tsp. curry powder; curry paste; 1 tsp. baking powder; Salt and freshly ground pepper; 2 unpeeled Yukon Gold potatoes, shredded; 12 oz. peeled shrimps, coarsely chopped; 2 tbsp. chopped coriander; 1/4 cup vegetable oil; 1 head Boston lettuce; 1 sprig mint, coriander; basil

Servings: persons

1/2 cup all-purpose flour
1/4 cup cornstarch
1 cup hot milk
1/2 tsp. turmeric
1 tsp. curry powder
curry paste
1 tsp. baking powder
Salt and freshly ground pepper
2 unpeeled Yukon Gold potatoes, shredded
12 oz. peeled shrimps, coarsely chopped
2 tbsp. chopped coriander
1/4 cup vegetable oil
1 head Boston lettuce
1 sprig mint, coriander
basil

1
Combine flour and cornstarch.
2
Stir in hot milk.
3
Consistency should be like crepe batter.
4
Cool.
5
Stir in turmeric, curry powder, baking powder, salt, pepper, potatoes, shrimps and coriander.
6
Heat about 1/2-inch oil in skillet on medium-high heat until a cube of bread turns golden in 30 seconds.
7
Scoop a heaping teaspoon of mixture into oil and flatten.
8
Fry until golden, about 1 minute.
9
Turn over and fry second side.
10
Shrimp should be pink and potato cooked.
11
Place lettuce and herbs on platter.
12
Add pancakes on top.
13
Roll each pancake with some herbs in a lettuce leaf and dip in spicy lime sauce.
14
SPICY LIME SAUCE Combine 1 teaspoon chopped garlic with 1 teaspoon Chinese chili sauce, 1 tablespoon fish sauce, 1/4 cup water, 3 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons grated carrot, 2 tablespoons chopped fresh mint.
15
recipes By LUCY WAVERMAN

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 cup hot milk, 1/2 tsp. turmeric, and more.

Yes, Potato and Shrimp Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato and Shrimp Cakes

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