Crispy Potato-Shrimp Cakes With Spicy Aioli |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious! Ingredients:
1 (24 ounce) package simply potatoes traditional mashed potatoes |
2 cups cooked shrimp, chopped |
3 egg whites, beaten until foamy |
1/2 cup green onion, minced |
1/4 cup red bell pepper, minced |
salt & freshly ground black pepper, as desired |
1/2 cup mayonnaise |
1/2 cup seafood cocktail sauce |
1 tablespoon white wine vinegar |
1 garlic clove, minced |
1 tablespoon canola oil |
1 (5 ounce) package baby spinach leaves |
Directions:
1. Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
2. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
3. Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet – do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
4. Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
5. Note – I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish – equally tasty.
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