AIP gluten free paleo whole30 

Sweet Potato Shrimp Cakes


It’s awesome what you come up with when you have limited resources… seriously… food cost in Hawaii is HIGH and although I love to play & experiment with food & recipes… some weeks we literally have to “stretch” our resources. This recipe was born of that need…. and umm… it’s
AH-MAZING!

I’ve had this skill since I was young, I could rummage a nearly empty pantry or fridge and create a feast. It was particularly useful during my college days. My friends and I would scrounge up whatever we could find and I’d prepare a feast. It was kind of like a hang over ritual. Maybe it’s because I grew up hearing stories of my family in Cuba, making do with next to nothing. Party dresses made of drapes, feasts made from 3 eggs, chips made of dried pasta etc. I guess it’s in my blood… to make the best of things.

This recipe turns one lb (2 cups) of shrimp in to a dozen patties, multiple meals, or half the recipe, 1 cup of shrimp and one potato in to 6!
You’re definitely getting bang for your buck on this one. Super bonus, it’s crispy, flavorful, satisfying and dare I say, even a little fancy! You can use garnet sweet potato (the orange one) for this… but they will not be as crispy. I made them with Japanese & with garnet to check. Both tasty, but I recommend using the Japanese sweet potato (while flesh, redish skin).

sweet potato shrimp cake

 

Yields 12 patties

Sweet Potato Shrimp Cakes

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

    You’ll need:
  • Food processor
  • Large cast iron skillet or nonstick skillet
  • Your “egg spatula” you know that perfect, thin one what flips eggs like a charm…. that one!
  • 4 cups peeled & diced Japanese sweet potato, raw
  • 2 cups raw, peeled, de-vined (wild caught) shrimp
  • 2 eggs
  • 1 tbsp lemon pepper seasoning or black pepper & lemon zest. I use Frontier Co-op seasoning.
  • 2 tsp salt
  • 1/4 cup cooking fat… I recommend bacon fat.

Instructions

  • Place prepared sweet potato in bowl of food processor.
  • Pulse until chopped in to 1/4 inch smaller pieces.
  • Add in shrimp, 2 eggs & seasoning.
  • Pulse until everything else is also chopped in to 1/4 inch or smaller pieces.
  • You want it to be minced, but not a puree.
  • Transfer mix to a large bowl.
  • Heat skillet on medium heat.
  • Spread 1 tbsp. of fat all round it.
  • Shape mix in to 3 to 4 ounce patties and arrange 3-4 on the skillet at a time, however many you can fit without them touching.
  • Cook 5 minutes each side.
  • Now, the first flip will be difficult. That’s why you need your favorite spatula. The bottom with be crisp- but still soft, so use two spatulas if you need too.
  • Once you flip them and the other-side is cooked they are a lot easier to handle, and once they cool just a little- they hold perfectly well together!
  • Serve with lemon or lime wedge, green onion, chimichurri etc!
  • These are great for breakfast, to serve as appetizers or to batch cook and have ready to go to throw over salads during the week!

Notes

Place prepared sweet potato in bowl of food processor. Pulse until chopped in to 1/4 inch smaller pieces. Add in shrimp, 2 eggs & seasoning. Pulse until everything else is also chopped in to 1/4 inch or smaller pieces. You want it to be minced, but not a puree. Transfer mix to a large bowl. Heat skillet on medium heat. Spread 1 tbsp. of fat all round it. Shape mix in to 3 to 4 ounce patties and arrange 3-4 on the skillet at a time, however many you can fit without them touching. Cook 5 minutes each side. Now, the first flip will be difficult. That’s why you need your favorite spatula. The bottom with be crisp- but still soft, so use two spatulas if you need too. Once you flip them and the other-side is cooked they are a lot easier to handle, and once they cool just a little- they hold perfectly well together! Serve with lemon or lime wedge, green onion, chimichurri etc! These are great for breakfast, to serve as appetizers or to batch cook and have ready to go to throw over salads during the week!

7.6.4
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http://www.thecastawaykitchen.com/sweet-potato-shrimp-cakes/
sweet potato shrimp cake 2

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2 Thoughts to “Sweet Potato Shrimp Cakes”

  1. Tami
    Hi Cristina! I JUST made these and they are delicious! Had a little hiccup with my food processor not working, but I used my VitaMix instead (caution: the shrimp become a paste in the VitaMix if not careful!). I'm going to try to add a little heat to them next time. Thanks again for a killer recipe! :)
    1. Nice save with the Vitamix! Thank you for the feedback Tami <3

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