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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Recipe Information
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
Instructions
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.
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.
In a large mixing bowl, combine the mashed sweet potato, chopped shrimp, breadcrumbs, green onions, red chili flakes, and minced garlic.
Crack the egg into the mixture, and season with salt and black pepper. Mix thoroughly until all the ingredients are well combined.
Scoop about ¼ cup of the mixture and shape it into a small patty. Repeat with the remaining mixture to form 8-10 cakes.
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).
Cook for 3-4 minutes per side, or until the cakes are golden brown and cooked through.
Remove the cakes from the skillet and drain on a paper towel-lined plate.
Serve warm with lemon wedges on the side for squeezing over the cakes.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3698 mg | 161% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 18.3 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1011 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
