Shrimp Cakes with Lime Aioli
These are delicate cakes without much to bind everything together; so form and cook the cakes with care. Should for some reason they fall apart, break them up further, then brown — now you have a delicious seafood hash!
- 3/4 cup Hellman’s mayonnaise
- 1/2 teaspoon finely chopped lime zest
- 1 tablespoon fresh lime juice
- 2 garlic cloves, finely chopped
- 1 small (5 to 6 ounces) sweet potato, coarsely shredded (about 1 cup lightly packed)
- 10 ounces shrimp; cooked, peeled and deveined, then coarsely chopped
- 1/2 cup thinly sliced green onion
- 1/2 cup finely diced red bell pepper
- 1/4 cup flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon coarse salt
- 1 egg, beaten
- 1/2 teaspoon tabasco sauce
- vegetable oil (as much as needed for cooking)
- twisted lime slices for garnish
To make the sauce, thoroughly mix mayo with remaining ingredients; reserve. This can be done 1 day ahead; store tightly covered in the refrigerator. Return to room temperature before serving.
To make the cakes, thoroughly mix sweet potato and remaining ingredients, except for the oil. Chill for at least 30 minutes and up to 6 hours (recommended). Form into 8 flat cakes, about 1/4 cup each, pressing firmly. Generously film a large, nonstick frying pan with oil, then heat. Cook in batches over medium-low heat, adjusting heat as necessary. After bottom becomes richly browned, carefully turn each cake once. Total cooking time for each cake will be about 7 minutes. Don’t cook too fast or inside will be mushy. Cook until centers are just firm to the touch. Serve with sauce; garnish with lime slices.