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I love this recipe. The only changes I ever make is to add more onion because I love onion and sometime some finely diced celery and a tbsp of mayo for creaminess. Those changes are not really needed as the recipe is great as-is.
Made these for my one year old tonight. I had a couple of weird things happen – my sweet potatoes dried out with that much cooking, so I would do less next time – and my garlic burned at only 2 mins of cooking. So I just did raw garlic, shallot instead of red onion, and added water to moisten the potato. Baked them for 14 mins and he ate 3 just tonight. Freezing them after baking and putting them in a Ziploc to reheat for meals later.
I made these tonight, I doubled the recipe but they were too soft. I may have needed to add more than 2x the breadcrumbs .. Just not sure. Any suggestions?
Hello Elise. Rather than toasting whole spices and grinding them (I don’t have a spice grinder and my blender is unlikely to satisfactorily grind such a small quantity) can pre-ground cumin and coriander be subbed? If yes, what quantities would you suggest?
Hi Maureen, if you only want enough spices for one recipe and you want to use already ground spices, try the following ratio: 3/4 teaspoon ground cumin, 1/4 teaspoon ground black pepper, 1/4 teaspoon ground coriander, 1/4 teaspoon sugar, 1/4 teaspoon salt.
Can they be made and frozen before cooking?
I don’t see why not. ~Elise
Made it tonight–delicious! Thanks, Elise, for the wonderful recipes. I’ve been using your site regularly for about five years, and I check just about every day to see if you’ve posted a new recipe. Always reliable, approachable, and tasty recipes. Cheers, and keep up the good work!–Kristin
i had to make some substitutions with whatever i had on hand…i used trader joe’s langostino tails, green onion instead of cilantro (husband is allergic), made the tartar sauce to go with them, and they were INCREDIBLE. we loved them!
elise, i have read your blog for years. thank you so much for everything you do for this blog and for us–your recipes are truly wonderful. i have a gluten/casein/potato (but ok with sweet ones!) free lifestyle for health purposes, and once i learned the art of substitution for all these things, working with your recipes became a snap. thanks again!
Can someone tell me how many medium sized shrimp would be equivalent to 8 oz? I always have problems figuring the conversion.
My boyfriend and I loved them. Thanks for the recipe.
I was searching for recipes and came across your site today. I was so thrilled I did! I made your dad’s Shrimp Cakes for dinner. My husband who enjoys seafood thought they were delicious. We both commented on the combination of ingredients, sweet potatoes, cilantro, shrimp, garlic and spices; a wonderful blend of flavors. I served them with tartar sauce and cole slaw on the side as suggested but these Shrimp Cakes were so delicious, they were perfect just they way they were. Thanks for the recipe and your blog!
These sound wonderful but…..I can’t stand cilantro. Any suggestions for an alternative ?
I would suggest parsley. ~Elise
Oh, but I have to say that when I nuked the garlic for a couple of minutes, they came out charred. I put new ones in the microwave and took them out after 15 seconds. That seemed to be enough. Not sure what happened there.
Also, I have to say that I wasn’t very hopeful about these when I tasted the pre-cooked mix. But after it came out of the oven, the potato was sooo CREAMY!! The texture and taste was just right. My husband loved these too, and especially liked the cilantro.
I had the following ingredients that needed to be used up: frozen shrimp, yukon gold potatoes, and panko bread crumbs. And lo and behold, I found this recipe! Mmmmm….. sooo gooooood.. Thank you!
I have uncooked shrimp in the freezer. Would I be able to pan fry the shrimp in olive oil until opaque for the recipe? It looks delicious!
I would recommend steaming them, or boiling then draining. ~Elise
I’ve gently sauteed the shrimp in olive oil and lemon zest and it works great in this recipe. I like the addition of the lemon flavor to the recipe.
When I saw this recipe, I was reminded of a Filipino shrimp fritter recipe called “ukoy” that I have not had in a long time. It called for same ingredients- sweet potato and shrimp- shaped into patties and fried. I think this recipe is an upscale version of the ukoy – with the blend of garlic, onions, cilanthro and the spices. My family and I loved it. I did not have jalopena chili and did not want to substitute, so I skipped it. We ate it with avocado and tomato salad, and they worked well together. Thank you for posting this recipe. I like all the recipes I have used from your blog, and I thank you and your parents for sharing them with the rest of us. Have bookmarked your blog.
I am looking forward to making these shrimp cakes for Christmas Eve, and was wondering if you could let me know if they will be ok if I make them a day in advance?
Thanks so much!
I love your recipes on your site and when I saw that you mentioned that this was your favorite, I couldn’t resist!
Hi Ashley, it should be okay if you form the patties in advance and refrigerate them. Cook right before serving. ~Elise
I prepared these tonight and my wife and I absolutely loved these! I was a bit sceptical about microwaving the sweet potatoes but they turned out perfect! Fantastic recipe. Thanks!
I had half a pound of salmon and two ears of corn to get rid of tonight, so I threw that in there instead of the shrimp. The flavors were awesome and everyone loved the salmon and corn cakes. thanks!
I just made this, with some cole slaw…. it was wonderful! My husband and both my children LOVED them. My six year old asked for seconds and my 19 month old had 3 of them, believe it or not.I followed the recipe to the letter, I wouldn’t change a thing. Perfect!
They shouldn’t fall apart. What you may do is after you form the patties, refrigerate them for an hour first, before cooking. That should help them hold together.