Spicy Sweet Potato and Shrimp Cakes

Spicy Sweet Potato and Shrimp Cakes
Country of Origin 
Preparation Time 
About This Recipe 

Be sure to buy a vegetable spread that has no trans-fats, and preferably one made with olive oil, which is high in heart-healthy monounsaturates.


1 lb. sweet potatoes or yams, cooked and mashed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tbsp. chopped cilantro
1 egg
1/2 lb. cooked shrimp, chopped
1/2 cup plain dried breadcrumbs
2 tbsp. finely chopped jalapeño chiles
1/2 tsp. salt
6 to 9 tbsp. trans-free vegetable oil spread, for cooking


1. In a bowl, combine sweet potatoes, bell pepper, onion, and cilantro. Stir in egg, shrimp, breadcrumbs, chiles and salt. Shape into 12 patties.

2. In a nonstick skillet, melt 3 tablespoons vegetable oil spread over medium-high heat. Working in batches, add as many patties as can fit, flipping once, and cook until heated through, about 5 minutes. Repeat with remaining patties and as much vegetable oil spread as needed to prevent sticking.

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