Crispy Potato-Shrimp Cakes With Spicy Aioli

“Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!”
READY IN:
35mins
SERVES:
4-5
YIELD:
10 potato/shrimp cakes
UNITS:
US

Ingredients Nutrition

  • 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
  • 2 cups cooked shrimp, chopped
  • 3 egg whites, beaten until foamy
  • 12 cup green onion, minced
  • 14 cup red bell pepper, minced
  • salt & freshly ground black pepper, as desired
  • 12 cup mayonnaise
  • 12 cup seafood cocktail sauce
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 (5 ounce) package baby spinach leaves

Directions

  1. Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
  2. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
  3. Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet – do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
  4. Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
  5. Note – I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish – equally tasty.

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