Crispy Potato-shrimp Cakes With Spicy Aioli

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 (24 ounce) package simply potatoes traditional mashed potatoes
• 2 cups cooked shrimp, chopped
• 3 egg whites, beaten until foamy
• 1/2 cup green onion, minced
• 1/4 cup red bell pepper, minced
• salt & freshly ground black pepper, as desired
• 1/2 cup mayonnaise
• 1/2 cup seafood cocktail sauce
• 1 tablespoon wine vinegar
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 (5 ounce) package baby spinach leaves

Recipe

• 1 combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. season as desired with salt and black pepper; reserve.
• 2 to make spicy aioli, blend mayonnaise, cocktail sauce, wine vinegar and garlic; reserve in refrigerator.
• 3 heat the oil in a large nonstick skillet over medium heat. spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (several may be cooked at once, depending upon the size of the skillet – do not crowd.) cook for 3-5 minutes, or until golden brown, then turn to brown the other side. remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. continue until all cakes are cooked.
• 4 serve over baby spinach leaves with spicy aioli. yield: 4 to 5 main dish servings. may also be used as appetizers (i usually make them into smaller cakes for appetizers.) if used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
• 5 note – i have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish – equally tasty.