- 2 cups grated peeled white or orange sweet potato (about 8 oz.)
- 1/4 teaspoon kosher salt
- 2 tablespoons finely chopped shallots
- 4 ounces medium shrimp, peeled, deveined, and coarsely chopped
- 2 tablespoons rice flour (such as Bob's Red Mill)
- 2 teaspoons all-purpose flour
- 2 1/2 teaspoons fish sauce, divided
- 1/8 teaspoon freshly ground black pepper
- 1 large egg, beaten
- 1/4 cup canola oil, divided
- 2 1/2 teaspoons sugar
- 2 tablespoons lukewarm water
- 1 1/2 tablespoons fresh lime juice
- 1/2 teaspoon unseasoned rice vinegar
- 2 tablespoons matchstick-cut carrot
- 1 small garlic clove, minced
- 1 Thai chile, thinly sliced
- 8 butter lettuce leaves or other soft lettuce leaves
- 8 cilantro sprigs
- 4 mint sprigs
- Calories 258
- Fat 15.7 g
- Satfat 1.5 g
- Monofat 9.4 g
- Polyfat 4.3 g
- Protein 8 g
- Carbohydrate 23 g
- Fiber 3 g
- Cholesterol 82 mg
- Iron 1 mg
- Sodium 394 mg
- Calcium 53 mg
- Sugars 7 g
- Est. Added Sugars 3 g
How to Make It
Combine potato and salt in a bowl; gently massage with your hands until potato mixture is moist and limp. Rinse potato mixture; drain. Place potato mixture in paper towels; squeeze to remove excess liquid. Place potato mixture, shallots, and shrimp in a bowl, stirring to combine. Stir in flours, 1/2 teaspoon fish sauce, pepper, and egg. Divide and shape potato mixture into 8 (3-inch) cakes.
Heat a large nonstick skillet over medium-high. Add 2 tablespoons oil; swirl to coat. Add 4 cakes to pan; cook 2 minutes on each side or until golden brown and crisp. Remove cakes from pan. Repeat procedure with remaining 4 cakes and remaining 2 tablespoons oil. Keep warm.
Combine sugar, 2 tablespoons water, juice, and vinegar in a bowl, stirring with a whisk until sugar dissolves. Stir in remaining 2 teaspoons fish sauce, carrot, garlic, and chile; let stand 15 minutes, or refrigerate up to 3 days.
Serve potato cakes with sauce, lettuce leaves, cilantro, and mint.
The Pho Cookbook.
Ten Speed Press, $22, on sale Feb. 7, 2017.