- 1 pound tan-skinned sweet potatoes
- 4 large garlic cloves, unpeeled
- 4 tablespoons (or more) vegetable oil
- 8 ounces peeled cooked large shrimp, coarsely chopped
- 2/3 cup chopped fresh cilantro
- 2/3 cup panko (Japanese breadcrumbs)
- 2 tablespoons finely chopped poblano chili
- 2 tablespoons finely chopped red onion
- 1 1/2 teaspoons Latin Spice Mix
- All purpose flour
- Slaw Chayote
- Chipotle Tartar Sauce
- Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
- Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
- Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
- Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
- Available in Asian markets and in the Asian foods section of some supermarkets.
- A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.