Potato and Shrimp Cakes
9,3 / 10
- 1 cup canned chickpeas (garbanzo beans)
- 1 small onion (finely chopped)
- 1 garlic clove (crushed)
- 2 ⅔ cups shrimp
- 1.333 cups Sweet potato
- 2 Tbsps fresh cilantro (chopped)
- 2 Tbsps olive oil
- For the raita
- ⅞ cup Greek yogurt (10 % fat)
- 4 inches Cucumber (chopped)
- 2 Tbsps mint (chopped)
- To garnish
- 1 Lime (cut into wedges)
- 2 Tbsps sweet Chili sauce
- 1 tsp dark soy sauce
Put the unpeeled sweet potato in a pan of salted water, bring to a boil and cook for 10 minutes. Let cool, peel and grate coarsely.
Whizz the garbanzo beans in a food processor or mash with a fork. Put into a bowl with the onion, garlic, shrimps, sweet potato and coriander. Mix well and season with salt and pepper.
Mix together the yogurt, cucumber and mint for the raita.
Heat the oil in a skillet. Form the potato and shrimp mix into patties and fry gently for 2 - 3 minutes each side until browned.
Garnish with mint and lime wedges and serve with the raita.
Stir the sweet chilli sauce and soy sauce together and serve alongside for dipping.