Potato Rock Shrimp Cakes with Fresh Mango Fruit Salsa

Ingredients:

  • 15 cups (grated) Idaho® Potatoes, peeled, boiled and grated 6 pounds
  • 3-1/2 cups peeled, seeded, diced tomatoes 1 lb. 10 oz.
  • 3 cups peeled and broken shrimp 2 lbs.
  • 3/4 cup cornstarch (4 ounces)
  • 10 tablespoons finely chopped basil (2 ounces)
  • 2 teaspoons cayenne pepper
  • Salt to taste
  • 6 large egg whites
  • Oil for frying as needed
  • 6 Peeled and sliced mangos

    Fruit Salsa:
  • 4 kiwifruit (2 1/2 ounces each)
  • 7 1/2 ounces strawberries
  • 7 1/2 ounces diced cantaloupe
  • 1-1 1/2 teaspoons chopped fresh taragon
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 2 tablespoons + 1 teaspoon raspberry vinegar

Directions:

  1. Cook potatoes until tender in boiling, salted water.
  2. Grate using large holes of cheese grater. Set aside.
  3. Mix together tomatoes, shrimp, cornstarch, basil, cayenne, salt and potato. Toss to mix evenly.
  4. Beat egg whites until stiff. Fold into potato mixture.
  5. Heat oil in large sauté pan. Form potato mixture into 2 oz. cakes and fry until golden brown, turning once.
To serve:
  1. Place 3 cakes on a serving plate and garnish with fresh mango slices.
Fruit Salsa:
  1. Peel kiwifruit and cut into 1/4-inch thick slices. Cut each slice in half.
  2. Remove stems from strawberries. Cut in halves.
  3. Combine kiwifruit, strawberries, cantaloupe and tarragon in a medium bowl.
  4. In a small sauce pan, heat olive oil. Stir in shallots; saute until soft but not brown. Stir in raspberry vinegar to make hot dressing.
  5. Drizzle over fruit, toss gently to mix well. Hold refrigerated for 1/2 hours for flavors to blend.
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Yield: 24 servings

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