Crispy Potato-Shrimp Cakes With Spicy Aioli

• 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
• 2 cups cooked shrimp, chopped
• 3 egg whites, beaten until foamy
• 1/2 cup green onion, minced
• 1/4 cup red bell pepper, minced
• salt & freshly ground black pepper, as desired
• 1/2 cup mayonnaise
• 1/2 cup seafood cocktail sauce
• 1 tablespoon white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon canola oil
• 1 (5 ounce) package baby spinach leaves

1. Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
2. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
3. Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
4. Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
5. Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.

potatoes, shrimp, egg whites, green onion, red bell pepper, salt, mayonnaise, cocktail sauce, white wine vinegar, garlic, canola oil, baby spinach leaves

Taken from www.food.com/recipe/crispy-potato-shrimp-cakes-with-spicy-aioli-475206 (may not work)