Sweet Potato Shrimp Cakes

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Our first thoughts were that this will be either nasty or amazing....it was amazing! the ginger really compliments it well!

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Just finished these. My husband and I LOVED them. Definitely a new favorite. I'm glad the recipe mentions squeezing the excess water from the sweet potatoes after grating. I think that helped. It also helped to sprinkle a little extra flour on the patties when they were ready. Great recipe find!

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I saw these on Guy's show and thought what a great first course on top of some great greens.
I thought prep. work was OK. but when I got around to cooking these puppies I was getting nervous and wasn't sure they were going to come out right or would be a disaster. They were not setting right...too much moister, and cooking time seemed too short. But they were a hit and the same client want's me to cook them again this friday. I will however make the following changes, I will use the tempura batter and Panko crumbs. I did not cook them in a cast iron pan but will next time. I did use Hendrikson's Italian Sweet oil dressing to dress the greens and I used a Cranberry Chutney on the Cakes. I think the Sriracha sauce would be great as well.

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The guests could not get enough. These are very yummy. I left out the Serrano pepper. I also made one mistake. When I was cleaning up, I saw that I forgot to put the egg in it. Would have been nice, but it stayed together anyway. I thought I would never make it again because of all the work and clean up, but after the rave reviews I got, this one will get made again. I also made a Remoulade sauce that is at this site by Emeril Lagasse. It also had a TON of ingredients and more kitchen cleanup, but it was worth it. These shrimp cakes are so tasty. I think that without putting in the egg, the individual ingredients stood out more.

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I like it. I think the next time I'll either add more pepper or be sure to keep the seeds in to give a little more spice.

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This was delish and I even made a few modifications to make it healthier. I used 1/2 cup of whole wheat flour and 1/2 cup of white flour instead of a whole cup of white flour. I also did not fry the cakes, instead I sprayed 8 muffin cups with olive oil and pressed the "batter" into the muffin cups and baked at 450 for 20 minutes. They were still cruchy on the edges without having to fry them.

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Followed the recipe exactly, using a cast iron pan and heated well.
It took a little longer to cook than 2 minutes, but they stayed together well and were quite easy to flip.

Another Guy recipe for the "keeper" pile.

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I have to agree with the other reviewers: tempura batter would have been a better substitute for the egg/flour mixture on this recipe. The flavors were an outstanding mix. The only item I added was some Sriracha sauce, which brought a great balance of sweet and heat. My only complaint was the full-scale mess that went on in my kitchen in order to form and flip these puppies intact, but it was worth the mess!

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I'm really surprised I liked this so much because I am not a fan of sweet potatoes in general. However, someone brought over sweet potatoes and I didn't want them to go bad and found this original recipe. This is hands down the best tasting sweet potatoe recipe I found to date! I modified this recipe to include the tempura batter as suggested by Laurel and then added Panko bread crumbs to make sure and get the flaky crunchy outer layer I was looking for. I loved the taste of the serrano chile - it had just the right amount of heat. I substituted the shallots for red onion and minced garlic, mostly because it's what I had on hand. This is a great first course.

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I was excited to try this recipe which is a variation of a Vietnamese dish (not Thai named Banh Tom. Banh Tom is a sweet potato and shrimp fritter which is wrapped in a soft lettuce leaf and served with a spicy sweet-sour dipping sauce. It is one of my favorite dishes. This recipe was a mixed bag. The flavors were wonderful (I especially loved the marinated shrimp. However, the egg and flour "batter" is far too heavy and resulted in a soggy pancake with a gummy interior. This was so even when I made the pancakes as thin as possible. That being said, I will make this recipe again with one modification. I will use a tempura batter instead of the egg and flour. This is the batter used to make Banh Tom and results in a light, crunchy texture.