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Shrimp And Potato Cakes (bombas De Camarones Y Pap... Recipe

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Shrimp And Potato Cakes (bombas De Camarones Y Pap...
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Ingredients
12
Count
Nutrition
499
Calories
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Ingredients:

Directions:

  1. Drop the potatoes into enough lightly salted boiling water to cover them completely, and cook briskly, uncovered, until they are tender and show no resistance when pierced with the point of a sharp knife.
  2. Drain the potatoes in a sieve or colander, return them to the pan and slide the pan back and forth over moderate heat for 10or 15 seconds, until they are completely dry.
  3. Force the potatoes through a ricer set over a deep bowl, or mash them with a fork or potato masher. Add the 4 tablespoons of butter bits, the cheese, egg yolk, parsley, salt and pepper, and beat vigorously with a large wooden spoon until the mixture is smooth. Cover the bowl tightly with foil or plastic wrap and set it aside.
  4. Shell the shrimp. Devein each by making a shallow incision down the back with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Chop the shrimp coarsely.
  5. In a heavy 8- to 10-inch skillet, melt the remaining 2 tablespoons of butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring constantly, cook for about 5 minutes, until they are soft and transparent but not brown.
  6. Add the shrimp and stir for 2 or 3 minutes, until they begin to turn pink. Do not overcook. Add the contents of the skillet to the potato mixture and stir together gently. Taste for seasoning.
  7. To form each shrimp cake, flour your hands lightly, scoop up about 3 tablespoons of the shrimp mixture, and shape it into a cylinder about 2 inches long and 3/4 inch in diameter. Roll the cylinder in flour and gently brush or shake off the excess.
  8. With a pastry brush, paint the entire surface of the cylinder with beaten egg, then dip it into the bread crumbs. As they are shaped and coated, place the bombas side by side on wax paper. Refrigerate them for at least 30 minutes to set the coating.
  9. Fill a deep fryer or large, heavy saucepan with oil to a depth of 3 to 4 inches, and heat it to a temperature of 375°F on a deep-frying thermometer. Fry the bombas in the hot oil 4 or 5 at a time, turning them about with a slotted spoon for a minute or two until they are golden brown on all sides. As they brown, transfer them to paper towels to drain.
  10. Serve the bombas at once, either as an accompaniment to drinks or as a first course.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 498.7 Kcal (2088 kJ)
Calories from fat 271.87 Kcal
% Daily Value*
Total Fat 30.21g 46%
Cholesterol 136.75mg 46%
Sodium 1132.2mg 47%
Potassium 246.05mg 5%
Total Carbs 42.69g 14%
Sugars 1.09g 4%
Dietary Fiber 2.07g 8%
Protein 15.59g 31%
Vitamin C 5.2mg 9%
Vitamin A 0.1mg 3%
Iron 1.7mg 9%
Calcium 178.6mg 18%
Amount Per 100 g
Calories 211.83 Kcal (887 kJ)
Calories from fat 115.48 Kcal
% Daily Value*
Total Fat 12.83g 46%
Cholesterol 58.09mg 46%
Sodium 480.92mg 47%
Potassium 104.51mg 5%
Total Carbs 18.13g 14%
Sugars 0.46g 4%
Dietary Fiber 0.88g 8%
Protein 6.62g 31%
Vitamin C 2.2mg 9%
Iron 0.7mg 9%
Calcium 75.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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