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.
You can also roast the sweet potatoes in the oven, if you prefer.
For the spice mix:
- 1/4 cup cumin seeds
- 3 tablespoons whole black peppercorns
- 1 tablespoons coriander seeds
- 2 tablespoons sugar
- 1 1/2 teaspoons sea salt
For the shrimp cakes:
- 1 pound sweet potatoes
- 4 large garlic cloves, unpeeled
- 4 tablespoons (or more) extra virgin olive oil
- 8 ounces peeled, cooked shrimp, coarsely chopped
- 2/3 cup chopped fresh cilantro
- 2/3 cup finely ground breadcrumbs
- 2 tablespoons finely chopped pickled or fresh jalapeños, seeds discarded
- 2 tablespoons finely chopped red onion
- Flour for dusting (1/2 to 1 cup)
1 Make the spice mix: Add cumin seeds, peppercorns, and coriander to a heavy medium skillet. Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes. Let cool a few minutes.
Grind spices in a blender or spice grinder (can use a coffee grinder that has been cleaned by grinding raw rice) until finely ground. Transfer to a small bowl, stir in sugar and salt.
This makes about half a cup. You'll only need 1 1/2 teaspoons of the spice mix for one shrimp cakes recipe, so store the remainder for future use.
2 Preheat the oven to 375°F.
3 Microwave the sweet potatoes and the garlic: Pierce sweet potatoes all over with a fork. Bake in microwave for about 15 minutes until done.
Rub one tablespoon of oil over the unpeeled garlic cloves. 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.
4 Make the shrimp mixture: Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the spice mix to the bowl with the sweet potatoes. Mix until well blended. Season with salt.
5 Shape the patties: Use your hands to form the mixture into six patties, 3-inches in diameter.
6 Brown the patties: 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.
7 Finish the shrimp cakes in the oven: Place the shrimp cakes on a baking sheet. Bake at 375°F until heated through, about 5 minutes.