Potato with Rock Shrimp Cakes with Mango Salsa

Ingredients

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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