Sweet Potato Shrimp Cakes with Spiced Crust

Method

1. In a heavy medium skillet, toast the cumin seeds, peppercorns, and coriander seeds over medium heat, stirring often, until fragrant and lightly browned, about 8 minutes. Let cool slightly, then grind in a spice grinder or blender until fine. Transfer to a small bowl and stir in the sugar and salt. This makes about 1/2 cup of spice mix; you'll only need 1 1/2 teaspoons for this recipe, so store the rest for later.
2. Preheat the oven to 375°F.
3. Pierce the sweet potatoes all over with a fork and microwave until tender, about 15 minutes. Rub 1 tablespoon of the olive oil over the unpeeled garlic cloves and microwave until soft, a few minutes. Let both cool enough to handle. Peel the garlic, cut the sweet potatoes in half, and scoop out the flesh. In a bowl, mash the sweet potato and garlic together until smooth.
4. Add the shrimp, cilantro, breadcrumbs, jalapeños, red onion, and 1 1/2 teaspoons of the spice mix to the mashed sweet potato. Mix until well combined, then season with salt to taste.
5. Using your hands, shape the mixture into 6 patties, about 3 inches in diameter.
6. Lightly dust each patty with flour. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, fry the patties until golden brown on both sides, about 2 minutes per side, adding more oil if needed.
7. Transfer the patties to a baking sheet and bake at 375°F until heated through, about 5 minutes.
8. Serve hot with lemon wedges, tartar sauce, and coleslaw.