Shrimp and Potato Cakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 496
- Total Fat
- 32
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 88
- Sodium
- 89
- Total: 55 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 20 min
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.