Brazilian white bean and shrimp cake (acaraje) recipe with mango salsa

Ingredients

• 1 medium onion, diced
• 2 minced cloves of garlic
• 1 finely minced jalapeno or habanero pepper (habanero in my book)
• 1.5 lbs. of shrimp:  shelled, deveined, and roughly chopped into .5 inch pieces
• 1 large can (1 lb. 13 ozs) and medium can (16 ozs) of cooked white navy beans
• 1 tsp whole cumin seeds
• 1 tsp ground cumin
• A handful of chopped cilantro
• White flour
• Vegetable oil
• Salt and pepper to taste

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Preparation

• 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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