Sweet Potato & Shrimp Cakes
Ingredients
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300 g baked sweet potato, cooled
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160 g Puuls shrimps, chopped
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2 spring onions, sliced
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1 tsp grated ginger
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¼ tsp chilli flakes
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Zest of 1 lime
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Fresh coriander, chopped
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Plain flour
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2 eggs, beaten
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Panko breadcrumbs
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Salt and pepper
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Oil spray or a small amount of oil
Instructions
These Sweet Potato & Shrimp Cakes are crispy on the outside, soft on the inside, and packed with fresh flavour. The natural sweetness of baked sweet potato pairs perfectly with juicy Puul’s shrimps. Perfect for a quick lunch, light dinner, or starter, these shrimp cakes are simple to make and full of wholesome ingredients. Click here to get inspired.
1. Prepare the mixture
In a large bowl, mash the cooled baked sweet potato until smooth.
2. Add the flavourings
Mix in the chopped shrimps, sliced spring onions, grated ginger, chilli flakes, lime zest, fresh coriander, salt, and pepper. Stir well until everything is evenly combined.
3. Shape the cakes
Form the mixture into small patties using your hands.
4. Coat them
Coat each patty first in plain flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs to create a crispy outer layer.
5. Cook them
Air Fryer: Cook at 190°C for 10–12 minutes, turning halfway.
Oven: Bake at 180°C fan for 20–25 minutes, turning halfway, until golden and cooked through.
6. Serve & enjoy
Serve warm with salad, roasted vegetables, or a fresh squeeze of lime.