It would not be a complete month of March without these tortitas de papa con camaron. These simple and very traditional(in our famliy), potato cakes with dried shrimp were always part of the menu during lent. My mom rarely ever wrote her recipes down, so through the years my siblings and I have had to try and figure out some of them just from memory. That was the case with these tortitas de papa con camaron. After a few trial and errors, I think I finally came up with a version pretty close to her traditional potato cakes. As you scroll down through the post, I share with you a few different ways I like to enjoy this recipe. The first one is with nopalitos en salsa de chile ancho(cactus in salsa). And the second one is tortitas in a warm spicy red chile salsa.
Tortitas de Papa con Camaron Seco(Potato Cakes with Shrimp)
Ingredients
Ingredients
- 1 1/4 pounds russet potatoes peeled, rinsed and sliced into chunks
- Water
- Salt
- 1/3 cup cracker crumbs or breadcrumbs
- 4 full tablespoons dried shrimp powder
- 2 large eggs lightly beaten
- Salt and pepper to taste
- Oil for frying
Instructions
Directions
- Add the potatoes to a sauce pan. Cover with water, add 1/2 teaspoon of salt and bring to a boil. Reduce to a simmer and continue cooking until potatoes are fork tender. Remove from heat.
- After a few minutes, drain the potatoes. Mash the potaoes, seasoning with just pepper to taste. Let them cool.
- After potatoes have cooled, mix in the cracker meal and dried shrimp powder. The shrimp powder will add salt to the mix, so now you can taste it for salt. If you like more shrimp flavor, you could add more powder.
- Mix in the eggs until and season with salt and pepper, to taste.
- Pour a little oil in a bowl. Rub some on your hands and form your potato cakes. Place the cakes onto a plate lined with wax paper. Chill for at least 1 hour or freeze for 30 minutes.
- In a large skillet preheat enough oil at medium heat so it covers the bottom and comes up about 1/3 of an inch.
- When ready, carefully transfer 4 of the potato cakes into hot oil. Do no overcrowd the pan. After 2-4 minutes, flip the potato cakes over. They are delicate and can break easily. Take your time to flip. Cook for another 2-4 minutes then transfer to a plate line with paper towels. Serve right away. Garnish with salsa or nopalitos!
Notes
Thanks to a conversation I was having with my brother Ismael recently, he reminded me of these delicious nopalitos that my Mom prepared in a chile ancho sauce! All the flavors of home on one plate!
The tortitas de papa can be prepped ahead of time and placed in the freezer after you shape them. Cook as directed.
You can use any warm chile sauce to serve with your tortitas de papa(potato cakes). I always have previously prepared sauce in my freezer. The one I used on this day was a Chile Pulla Adobo
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Have not been able to pin from your site for weeks. Not sure what the problem is.
The problem is with Pinterest. They say it may take a while to fix it. If you my main Pinterest board La Piña en La Cocina, you can pin the recipes from there Deb. Sorry about the delay.
For the tortitas de papa I dont see the step for when to add the lightly beaten eggs…I only see it in the list of ingredients.. did I miss something? Thanks.
Hi Sandra. Thank you for bringing that to my attention. I updated the instructions to include the eggs, salt and pepper.