Potato Rock Shrimp Cakes with Fresh Mango

Ingredients

15 c (grated) Idaho® Potatoes, peeled, boiled and grated 6 lbs.
3-1/2 c Peeled, seeded, diced tomatoes 1 lb. 10 oz.
3 c Peeled and broken shrimp 2 lbs.
3/4 c Cornstarch 4 oz.
10 T Finely chopped basil 2 oz.
2 t Cayenne pepper
Salt to taste
6 Large egg whites
Oil for frying as needed
6 Peeled and sliced mangos

Directions

Cook potatoes until tender in boiling, salted water.
Grate using large holes of cheese grater. Set aside.
Mix together tomatoes, shrimp, cornstarch, basil, cayenne, salt and potato. Toss to mix evenly.
Beat egg whites until stiff. Fold into potato mixture.
Heat oil in large sauté pan. Form potato mixture into 2 oz. cakes and fry until golden brown, turning once.
To serve: Place 3 cakes on a serving plate and garnish with fresh mango slices.