Old MacDonald's Potato Box Recipes
Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce Ingredients 1 pound tan-skinned sweet potatoes 4 large garlic cloves, unpeeled 4 tablespoons (or more) vegetable oil 8 ounces peeled cooked large shrimp, coarsely chopped 2/3 cup chopped fresh cilantro 2/3 cup panko (Japanese breadcrumbs)* 2 tablespoons finely chopped poblano chili** 2 tablespoons finely chopped red onion 1 1/2 teaspoons Latin Spice Mix Available in Asian markets and in the Asian foods section of some supermarkets. A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets. *Chayote (often mistaken for a squash) is a fruit with a cucumber-like taste and texture. They are available in Latin American and some supermarkets. Latin Spice Mix 1/4 cup cumin seeds 3 tablespoons whole black peppercorns 1 tablespoon coriander seeds 2 tablespoons sugar 1 1/2 teaspoons sea salt Chipotle Tartar Sauce 1 cup mayonnaise 2 tablespoons drained capers, chopped 2 tablespoons chopped cornichons, gherkins or dill pickles 1 1/2 tablespoons fresh lime juice 1 tablespoon minced canned chipotle chilies Directions Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth. Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties. Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes. Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve. Latin Spice Mix Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt. Chipotle Tartar Sauce Mix all ingredients in medium bowl to blend. Season to taste with salt. *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Old MacDonald's Potato Box Recipes

Shrimp and Sweet Potato Cakes with Chayote Slaw and Chipotle Sauce

Ingredients

1 pound tan-skinned sweet potatoes
4 large garlic cloves, unpeeled
4 tablespoons (or more) vegetable oil
8 ounces peeled cooked large shrimp, coarsely chopped
2/3 cup chopped fresh cilantro
2/3 cup panko (Japanese breadcrumbs)*
2 tablespoons finely chopped poblano chili**
2 tablespoons finely chopped red onion
1 1/2 teaspoons Latin Spice Mix

*Available in Asian markets and in the Asian foods section of some supermarkets.

**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

***Chayote (often mistaken for a squash) is a fruit with a cucumber-like taste and texture. They are available in Latin American and some supermarkets.

Latin Spice Mix

1/4 cup cumin seeds
3 tablespoons whole black peppercorns
1 tablespoon coriander seeds
2 tablespoons sugar
1 1/2 teaspoons sea salt

Chipotle Tartar Sauce

1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*

Directions

Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.

Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.

Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.

Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.

Latin Spice Mix

Combine cumin, peppercorns and coriander in heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to small bowl. Mix in sugar and salt.

Chipotle Tartar Sauce

Mix all ingredients in medium bowl to blend. Season to taste with salt.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.