Sweet potato & shrimp cakes recipe by Samuel Levie !

400 grams sweet potato (peeled)
250 grams cooked peeled shrimps
50 grams of coconut
2 cloves of garlic
4 cm ginger
1 bunch of coriander
1 red pepper
5 tablespoons flour
4 tablespoons fish sauce
4 spring onions
1 egg

Fish sauce sauce: red pepper

Grate the sweet potato, roast 50 grams of coconut until it turns light brown in a dry frying pan. Chop the shrimps (I used Nordic) into large pieces.

Add to a mixing bowl with sweet potato and coconut and grate the garlic and ginger on a fine grater. Finely chop the coriander, pepper and spring onion and mix with the fish sauce through the rest. Beat an egg and mix it in well. Then divide the flour over the whole and stir it well with your fingers through the mixture. You can feel that the flour and egg ensure that it becomes a sticky whole. If too wet, add a little more flour. Now heat a frying pan with a generous layer of sunflower oil.

Form flat cakes with your hands and carefully lower them into the hot (180 degrees) oil. Fry the fish cakes on both sides until golden brown and crispy. Serve with fish sauce with finely chopped red pepper and a lime.