Spicy Sweet Potato & Shrimp Cakes - cooking recipe

Ingredients

1 lb sweet potatoes or 1 lb yam, cooked and mashed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon chopped fresh cilantro
1 egg
1/2 lb cooked shrimp, chopped
1/2 cup plain breadcrumbs
2 tablespoons finely chopped jalapenos or 2 tablespoons serrano chili peppers
1 teaspoon lawry's garlic salt
6 tablespoons I Can't Believe It's Not Butter(R) Spread

Preparation

In medium bowl, combine potatoes, red pepper, onion and cilantro. Stir in egg, shrimp, bread crumbs, jalapeno pepper and salt; shape into 12 patties.
In 12-inch nonstick skillet, melt 3 tablespoons I Can't Believe It's Not Butter!(R) Mediterranean Blend spread over medium heat and cook 6 patties, turning once, 5 minutes or until lightly browned. Repeat with remaining Spread and shrimp cakes.