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Energy needed: Shrimp & Sweet Potato Cake

Build up your energy for working out with this delicious seaside dish.


Power workouts, yoga, Zumba, hiking, even deep breathing during meditation. All this created an appetite at the OptiMYz Getaway Fitness Retreat at Atlantica Hotel and Marina, Oak Island, NS.

Happily, chef Daniel Orovec provided excellent and healthy fare throughout the weekend. For example, this great Shrimp & Sweet Potato Cake.

    INGREDIENTS

Shrimp Cake:
4 sweet potatoes
1 head of garlic
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)
2 Tbsp finely chopped poblano chili
2 Tbsp finely chopped red onion
1 1/2 tsp Latin Spice Mix (below)
Olive oil

Latin Spice Mix:
1/4 cup cumin seeds
3 Tbsp peppercorn
1 Tbsp coriander seed
2 Tbsp sea salt
1 1/2 tsp sugar

TO PREPARE
In a dry pan over medium heat, gently toast the first three spice until aromatic. Grind the mixture in a spice grinder. Mix with the sugar and salt and store in a dry cool spot for use as a seasoning in Latin inspired dishes

Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet and bake until potatoes are tender, about an hour. Slice off the top of the garlic, drizzle with olive oil and bake for about 12 minutes or until the garlic is a deep golden colour and softened.

When cool enough, peel the potatoes and mash up the pulp getting out all the lumps. Squeeze the garlic out from its skin and with the flat side of your knife, make a paste and add it to the potatoes. Add the shrimp, cilantro, onions, chili’s, and spice mix. Fold together and add the panko to bind it together. Form the mixture in small cakes and chill for an hour.

Dredge the cakes in seasoned flour and then sauté on medium heat, until crispy golden brown on each side and heated through.


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Uploaded by Staff