Potato with Rock Shrimp Cakes with Mango Salsa


  • 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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