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