Potato Rock Shrimp Cakes with Fresh Mango Fruit Salsa

Potato Rock Shrimp Cakes with Fresh Mango Fruit Salsa

Yield: 24 servings

Ingredients:

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.