Shrimp And Potato Cakes
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 large
Idaho Potatoes1 cup
White Onion (diced)1 cup
Chives (chopped)1 tsp
Spice (blackening)1 pinch
Salt1 cup
All-Purpose Flour1 cup
Canola Oil (for frying)Directions:
1
Lemon aioli or Thousand Island dressing, for serving Peel and grate the potatoes into a large bowl
2
Add all the other ingredients, except the flour and oil, and combine well
3
Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly
4
Refrigerate for 15 minutes for the flavors to meld
5
Remove from refrigerator and slowly add the flour, mixing well
6
Heat a large skillet over medium heat and add the oil
7
Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes
8
Cook for approximately 2 to 3 minutes on each side
9
Remove to paper towels to absorb the excess oil
10
Continue this method until all the potato mixture is used
11
Transfer to a serving platter and serve immediately while hot
12
Serve with lemon aioli or Thousand Island dressing on the side