Shrimp and Potato Cakes

Total Time:
55 min
Prep:
20 min
Inactive:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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