Shrimp and Potato Cakes
- 3 large Idaho potatoes
- 1/2 cup white onion, diced
- 1/4 cup chopped chives
- 1/2 pound baby shrimp
- 1 egg beaten
- 2 gloves garlic, minced
- 1 teaspoon blackening spice
- 1 lime, juiced
- Pinch salt and freshly ground black pepper
- 1 cup all-purpose flour
- 1 cup canola oil, for frying
Lemon aioli or Thousand Island dressing, for serving
Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
Remove from refrigerator and slowly add the flour, mixing well.
Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.
Recipe courtesy of Robert Irvine