Recipe - Sweet Potato Shrimp Cakes



Serves 4

Asian inspired, here's flavorful taste while fighting inflammation and creating our best health. What could be better? Serve with Asian Greens Ribbon Salad
  

  • ¾ pound sweet potato, peeled and grated
  • ½ pound small whole shrimp, peeled and finely diced
  • 3 whole scallions, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh ginger, minced
  • ½ teaspoon salt
  • 3 tablespoons cornstarch
  • 3 egg whites
  • 2 tablespoons canola oil
  1. Mix first six ingredients in a bowl.
  2. Whisk the egg whites and cornstarch in a separate bowl until frothy, then add to the sweet potatoes. Mix thoroughly.
  3. Form small patties of the mixture (about 2 tablespoons each) and place on a plate or baking sheet. Refrigerate 10 minutes.
  4. Heat oil in a large nonstick skillet over medium-high heat. Transfer the patties to the skillet using a spatula. Cook 5 minutes per side. Drain on paper towel.
  5. Serve with Asian Greens Ribbon Salad or with lettuce wraps, using cilantro and mint as garnish.
Per serving: 340 calories, 20g protein, 46g carbohydrate, 8g fat, 1g sat fat, 5g mono fat, 113mg cholesterol, 3g fiber, 478mg sodium

THE SEASONED COOK: Place the patties in the refrigerator to help them set up and keep from breaking apart during the frying.

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