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Ingredients
Sweet Potato Cakes with Spicy Shrimp
- Ingredients
- 650 grams Sweet potato
- salt
- freshly ground peppers
- 2 eggs
- 1 tsp sugar
- 1 tsp soy sauce
- 125 grams Pastry flour
- vegetable oil (for cooking)
- 200 grams shrimp (peeled and deveined)
- cilantro
- 1 Tbsp sesame oil
- 2 small chili peppers
For the sweet potato cakes: Peel the sweet potatoes, cut into cubes, and cook in a pot of boiling salted water until knife-tender. Drain, cool slightly and mash finely. In a bowl, stir the potatoes with the eggs, sugar and soy sauce. Season with salt and pepper to taste. Stir in enough flour to make the mixture easy to mold.
Shape the dough into 3 cm (approximately 1 1/4 inch) cakes. Heat the oil in a skillet. Add the sweet potato cakes and cook until golden brown on both sides.
For the topping: Rinse the chile peppers, cut in half lengthwise and remove seeds. Finely chop 1 chile peppers, and thinly slice the other chile into thin strips.
In a bowl, stir the shrimp with the sesame oil and chopped chile pepper. Place on top of the sweet potato cakes. Garnish with the chili strips and cilantro.
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |