Spicy Sweet Potato Shrimp Cakes
Elevate your appetizer game with these irresistible Spicy Sweet Potato Shrimp Cakes — a perfect blend of sweetness, spice, and savory flavors. This crowd-pleasing recipe combines creamy mashed sweet potatoes, tender shrimp, and zesty red chili flakes, bound together with breadcrumbs and a hint of garlic for added depth. Pan-seared to golden perfection in olive oil, these crispy cakes are bursting with bold flavor yet light enough to serve as a starter or a main dish. With just 20 minutes of prep and 15 minutes of cook time, they’re an easy and elegant option for your next meal. Serve these perfectly seasoned cakes with a squeeze of fresh lemon for a tangy finish — perfect for weeknight dinners or entertaining guests.
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Ingredients
- 2 medium sweet potatoes
- 250 grams shrimp, peeled and deveined
- 3 tablespoons breadcrumbs
- 2 stalks green onions, finely chopped
- 1 teaspoon red chili flakes
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 4 pieces lemon wedges, for serving
Directions
Step 1
Peel and dice the sweet potatoes into large chunks, then place them in a pot of boiling water. Cook for 10-12 minutes or until soft. Drain and mash using a fork or potato masher. Set aside to cool.
Step 2
While the sweet potatoes cool, finely chop the shrimp into small pieces. Alternatively, pulse them a few times in a food processor to achieve a chunky texture.
Step 3
In a large mixing bowl, combine the mashed sweet potato, chopped shrimp, breadcrumbs, green onions, red chili flakes, and minced garlic.
Step 4
Crack the egg into the mixture, and season with salt and black pepper. Mix thoroughly until all the ingredients are well combined.
Step 5
Scoop about ¼ cup of the mixture and shape it into a small patty. Repeat with the remaining mixture to form 8-10 cakes.
Step 6
Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the shrimp cakes into the skillet (work in batches if necessary to avoid overcrowding).
Step 7
Cook for 3-4 minutes per side, or until the cakes are golden brown and cooked through.
Step 8
Remove the cakes from the skillet and drain on a paper towel-lined plate.
Step 9
Serve warm with lemon wedges on the side for squeezing over the cakes.
Nutrition Facts
| Serving size | (735.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1010.0 |
| Total Fat 40.9g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 707.8mg | 0% |
| Sodium 3697.5mg | 0% |
| Total Carbohydrate 94.8g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 18.3g | |
| Protein 77.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 288.1mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1010.7mg | 0% |
Source of Calories