12 Servings
1 kg sweet potatoes, cooked and mashed
1/4 cup chopped red onion
1 egg
1/4 cup chopped red bell pepper
500 gm cooked shrimp, chopped
1/2 cup plain dried breadcrumbs
1 tbsp. chopped cilantro
6 to 9 tbsp. trans-free vegetable oil spread
2 tbsp chopped jalapeño chiles
1/2 tsp salt
In a bowl, combine sweet potatoes, bell pepper, onion, and cilantro.
Stir in egg, shrimp, breadcrumbs, chiles and salt.
Shape into 12 patties.
In a nonstick skillet, melt 3 tablespoons vegetable oil spread over medium-high heat.
Working in batches, add as many patties as can fit, flipping once, and cook until heated through, about 5 minutes.
Repeat with remaining patties and as much vegetable oil spread as needed to prevent sticking.
