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Shrimp and Potato Cakes Topped with Cactus Salsa

  • Prep 45 min
  • Total 2 hr 0 min
  • Ingredients 17
  • Servings 5

Ingredients

5
red potatoes, peeled and sliced into 1 inch pieces
5
cups of water
4
teaspoons salt
1/3
cup white onion, diced
2
Serrano chiles, minced
1/2
cup olive oil
10
jumbo shrimp, peeled and deveined
1
teaspoon pepper
1/2
teaspoon smoked paprika
4
tablespoons of lime juice
1
cup cactus, in brine, rinsed and diced
1/2
cup sweet red pepper, diced
1/4
cup green onions, sliced thin
1/4
cup cilantro, chopped
5
teaspoons shrimp powder
1/4
cup seasoned bread crumbs
1
egg, lightly beaten

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

The potato cakes can be made ahead of time and kept in freezer. Defrost and reheat in the oven or in a nonstick pan.

These tasty little cakes take me right back to when I was a little girl, during the time when my family observed lent. These tortitas de papa or potato cakes are what my mom would prepare on Friday’s during lent. They are served as a side dish, along with fish and lentils. I've always like to add my own twist to my mom’s recipes, so I serve them with a couple of pieces of savory shrimp on top. Enjoy!

Directions

  • 1 Add potatoes, water and 2 teaspoons of salt to a saucepan. Cook on medium/high heat until tender. Drain and mash potatoes, set aside.
  • 2 Sautee white onion and half of Serrano chiles in 1 tablespoon of olive oil for 8 minutes at medium heat.
  • 3 Combine the clean shrimp with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon paprika, 2 tablespoon of the lime juice, and 1 tablespoon olive oil, keep chilled.
  • 4 Combine cactus, red pepper, green onion, cilantro, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil. Set aside.
  • 5 To the potatoes bowl, add 5 teaspoons shrimp powder, 1/4 cup breadcrumbs, 1/2 teaspoon salt, egg, the reserved onions, and remaining Serrano chile. Stir and form into 10 equal cakes, chill for 1 hour.
  • 6 Heat two nonstick pans to medium heat. In one add 1/2 cup olive oil; in the other add 1 tablespoon oil. After 3 minutes, cook the cakes in the pan with more oil, carefully, for 3 minutes on each side or until golden brown. Drain onto paper towels.
  • 7 In the other pan cook the shrimp for 1 minute on each side or until pink.
  • 8 Garnish each potato cake with cactus salsa and jumbo shrimp.

These tasty little cakes take me right back to when I was a little girl, during the time when my family observed lent. These tortitas de papa or potato cakes are what my mom would prepare on Friday’s during lent. They are served as a side dish, along with fish and lentils. I've always like to add my own twist to my mom’s recipes, so I serve them with a couple of pieces of savory shrimp on top. Enjoy!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 11, 2015

These tasty little cakes take me right back to when I was a little girl, during the time when my family observed lent. These tortitas de papa or potato cakes are what my mom would prepare on Friday’s during lent. They are served as a side dish, along with fish and lentils. I've always like to add my own twist to my mom’s recipes, so I serve them with a couple of pieces of savory shrimp on top. Enjoy!