Shrimp Cakes with Cactus

There are some recipes that some families only eat during Holy Week and Easter. Traditionally, on days like Holy Thursday and Holy Friday when Catholics abstain from eating meat, they usually have shrimp cakes or tortitas de camaron with nopales. Except that many people don’t like the taste of the dry ground up shrimp because it can taste nothing like shrimp and very salty. This is a great recipe that has all of the traditional ingredients, except it uses real shrimp and potatoes, and chances are you’ll kick the dry shrimp cakes to the curve after you taste this recipe.

Easter Shrimp Cakes with Cactus (Compliments of the Latin Kitchen)

2 large Idaho or Russet potatoes, peeled and cut into small pieces
2 dried guajillo chilis
1 cup reserved guajillo chili water
1 small chipotle in adobo sauce
2 large tomatoes
1 onion, chopped
4 garlic cloves
1/2 cup cilantro, divided
1 cup cactus, chopped into 2-inch strips
2 eggs
1 pound of medium shrimp, cleaned and diced into 1/2 inch chunks
salt and pepper to taste
1 1/2 cups oil for frying