Crispy Potato-Shrimp Cakes With Spicy Aioli

READY IN: 35mins


  • 1
    (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
  • 2
    cups cooked shrimp, chopped
  • 3
    egg whites, beaten until foamy
  • 12
    cup green onion, minced
  • 14
    cup red bell pepper, minced
  • salt & freshly ground black pepper, as desired
  • 12
  • 12
    cup seafood cocktail sauce
  • 1
    tablespoon white wine vinegar
  • 1
    garlic clove, minced
  • 1
    tablespoon canola oil
  • 1
    (5 ounce) package baby spinach leaves


  • 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.
  • To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
  • 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.
  • 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.
  • Note – I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish – equally tasty.