Sweet Potato and Shrimp Cakes

Name: Sweet Potato and Shrimp Cakes
Ingredients: 4 cups of sweet potato, peeled, cooked and mashed; ½ cup of small shrimp, peeled, cooked and minced; 1 tablespoon of parsley, minced; 1 teaspoon of Worcestershire sauce; ¼ teaspoon of cayenne; ½ teaspoon of salt; ¼ teaspoon of freshly ground black pepper; 1 egg, beaten; 1 cup of thick coconut milk; 2 tablespoons of dried, unsweetened coconut flakes; 2 tablespoons of dried, unsweetened coconut flakes; potato or all-purpose flour (as necessary); potato or all-purpose flour (as necessary); ½ cup of canola oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Ingredients

4 cups of sweet potato, peeled, cooked and mashed
½ cup of small shrimp, peeled, cooked and minced
1

Fish course
Pescatarian

Method

Place the potato, shrimp, onion, parsley and Worcestershire sauce into a large mixing bowl. Season with the cayenne, salt and pepper. Add the egg and coconut milk, and work lightly to a smooth batter. Sprinkle in the coconut flakes.
Now, working with your hands and using as much flour as necessary, knead the mixture into a dough thick enough to mold. Separate a