Shrimp Cakes

Ingredients

• 0.3 cup cumin seeds 
• 3 tablespoons peppercorns whole black
• 1 tablespoons coriander seeds 
• 2 tablespoons sugar 
• 1.5 teaspoons sea salt 
• 1 pound sweet potatoes 
• 4 large garlic cloves unpeeled
• 4 tablespoons olive oil extra virgin ()
• 8 ounces shrimp cooked peeled coarsely chopped
• 0.7 cup cilantro leaves fresh chopped
• 0.7 cup ground breadcrumbs finely
• 2 tablespoons jalapeños fresh finely chopped
• 2 tablespoons onion red finely chopped
• 0.5 cup flour for dusting

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• microwave

Directions

1. Make the spice mix:
2. Add cumin seeds, peppercorns, and coriander to a heavy medium skillet. Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes.
3. Let cool a few minutes.
4. Grind spices in a blender or spice grinder (can use a coffee grinder that has been cleaned by grinding raw rice) until finely ground.
5. Transfer to a small bowl, stir in sugar and salt.
6. This makes about half a cup. You'll only need 1 1/2 teaspoons of the spice mix for one shrimp cakes recipe, so store the remainder for future use.
7. Preheat the oven to 375°F.
8. Microwave the sweet potatoes and the garlic: Pierce sweet potatoes all over with a fork.
9. Bake in microwave for about 15 minutes until done.
10. Rub one tablespoon of oil over the unpeeled garlic cloves. Cook in microwave a few minutes, until soft.
11. Let the garlic and sweet potatoes cool enough to handle. Peel the garlic.
12. Cut the sweet potato in half and use a spoon to scoop out the flesh.
13. Combine the cooked sweet potato and garlic in a bowl and mash until smooth.
14. Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the spice mix to the bowl with the sweet potatoes.
15. Mix until well blended. Season with salt.
16. Shape the patties: Use your hands to form the mixture into six patties, 3-inches in diameter.
17. Brown the patties: Lightly dust the shrimp cakes in flour.
18. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat.
19. Working in batches, cook the shrimp cakes until nicely browned, adding more oil as needed, about 2 minutes per side.
20. Place the shrimp cakes on a baking sheet.
21. Bake at 375°F until heated through, about 5 minutes.
22. Serve! These taste great served with lemon, tartar sauce, and coleslaw.