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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