Add the onion, garlic, jalapeno/habanero pepper, drained white beans, cumin (whole and ground), cilantro, and salt and pepper to taste to a large bowl. Mash the beans about 60% (with 0% being their current state and 100% being a smooth paste).
Veggies first. Leftover red onions added. Proper bean mashing.
Mix in the shrimp and flour. You?re looking for a rather thick and sticky consistency?add more flour if needed. Refrigerate for at least 3 hours: this will make the mixture easier to handle and allows the flavors to meld.
Shrimp added to the party. When ready to cook form individual cakes, about 3 inches in diameter and .75 inches thick. Coat in white flour.
Add 3 TBS vegetable oil to a pan over medium high heat. Once hot carefully add the acaraje, cooking for 3-5 minutes per side or until golden brown and the shrimp is cooked. NOTE: you may need to cover the pan to help cook the acaraje through and through without burning.
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