Shrimp Cakes

Ingredients:

1 lb tan-skinned sweet potatoes

4 large garlic cloves, unpeeled

4 Tbsp vegetable oil

8 oz peeled, cooked shrimp, coarsely chopped

2/3 cup chopped fresh cilantro

2/3 cup finely ground breadcrumbs

2 Tbsp finely chopped pickled or fresh jalapeños

2 Tbsp finely chopped red onion

1 1/2 teaspoons Old Bay Seasoning

Flour for dusting (1/2 to 1 cup)

Directions:

Pierce sweet potatoes all over with a fork. Bake in microwave for about 15 minutes until done. Rub one tablespoon of oil over unpeeled garlic. Cook in microwave a few minutes, until soft. Let the garlic and sweet potatoes cool enough to handle. Peel the garlic. Cut the sweet potato in half and use a spoon to scoop out the flesh. Combine the cooked sweet potato and garlic in a bowl and mash until smooth.

Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the Spice Mix. Mix until well blended. Season with salt. Use your hands to form the mixture into six patties, 3-inches in diameter.

Preheat the oven to 375°F. Lightly dust the shrimp cakes in flour. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Working in batches, cook the shrimp cakes until nicely browned, adding more oil as needed, about 2 minutes per side. Place the shrimp cakes on a baking sheet. Bake until heated through, about 5 minutes.

Serves 6.