Potato with Rock Shrimp Cakes with Mango Salsa
Ingredients
- 15 cups potato, peeled, boiled and grated (about 6 lbs)
- 3 1/12 cups tomato, peeled, seeded and diced
- 3 cups shrimp, peeled and chopped
- 3/4 cups cornstarch
- 10 tbs fresh basil, chopped
- 2 tsp cayenne pepper
- kosher salt and black pepper to taste
- 6 egg whites
- 6 peeled and sliced mangos
- vegetable oil for frying
- for the salsa
- 4 kiwi fruit, peeled and chopped
- 8 oz strawberries, chopped
- 8 oz cantalope, chopped
- 1 1/2 tsp fresh tarragon, chopped
- 2 tbs extra virgin olive oil
- 2 tbs shallots, minced
- 2 tbs raspberry vinegar
- kosher salt and black pepper to taste
- Cook potatoes until tender in boiling salted water.
- Grate the potatoes using large holes of a cheese grater. Set aside.
- Mix together tomatoes, shrimp, cornstarch, basil, cayenne, salt and potatoes. Fold into potato mixture.
- Heat oil in a large saute pan.
- Fold potato mixture into 2 oz cakes and fry until golden brown, turning once.
- To make the fruit salsa, peel the kiwi fruit and cut into 1/4 inch thick slices, then cut each slice in half.
- Remove the stems from the strawberries, then cut in half.
- Combine the kiwi fruit, strawberries, cantaloupe and tarragon in a bowl.
- In a small saucepan, heat the olive oil, stir in the shallots and saute until soft, but not brown.
- Stir in raspberry vinegar to make a hot dressing.
- Drizzle over fruit and toss gently to mix well.
- Refrigerate for 30 minutes to allow flavors to blend.
- To serve place 3 cakes on a serving plate and garnish with the fresh mango slices.
Recipe courtesy of the Idaho Potato Council
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