Shrimp and Sweet Potato Cakes with Chayote Slaw and

Name: Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tan-skinned sweet potatoes; 4 large garlic cloves, unpeeled; 4 tablespoons (or more) vegetable oil; 8 ounces peeled cooked large shrimp, coarsely chopped; 2/3 cup chopped fresh cilantro; 2/3 cup panko (Japanese breadcrumbs)*; 2 tablespoons finely chopped poblano chili**; 2 tablespoons finely chopped red onion; 1 1/2 teaspoons Latin Spice Mix; All purpose flour; Slaw Chayote; Chipotle Tartar Sauce

Servings: persons

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix
All purpose flour
Slaw Chayote
Chipotle Tartar Sauce

1
Preheat oven to 350F.
2
Pierce potatoes all over with fork.
3
Place on baking sheet.
4
Toss garlic with 1 tablespoon oil in small bowl.
5
Enclose garlic in foil; place on baking sheet with potatoes.
6
Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes.
7
Cool garlic and potatoes slightly.
8
Remove peel from garlic.
9
Remove skins from potatoes.
10
Combine potatoes and garlic in bowl.
11
Mash until smooth.
12
Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix.
13
Stir to blend well.
14
Season with salt.
15
Form mixture into six 3-inch-diameter patties.
16
Preheat oven to 375F.
17
Lightly coat cakes in flour.
18
Heat 3 tablespoons oil in heavy large skillet over medium-high heat.
19
Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side.
20
Place on baking sheet.
21
Bake until heated through, about 5 minutes.
22
Spoon Chayote Slaw in center of plates.
23
Place 1 cake on each plate.
24
Spoon Chipotle Tartar Sauce atop cakes; serve.
25
*Available in Asian markets and in the Asian foods section of some supermarkets.
26
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound tan-skinned sweet potatoes, 4 large garlic cloves, unpeeled, 4 tablespoons (or more) vegetable oil, 8 ounces peeled cooked large shrimp, coarsely chopped, and more.

Yes, Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce 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.

That's it — enjoy your meal!

Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions