8 serves
1 HR 25 MIN
México Produce (Sagarpa)


1 kg romeritos (a wild, green Mexican vegetable)
2 eggs
100 g bread crumbs
50 g shrimp powder
250 g mole paste
2 cups chicken broth
3 large boiled potatoes, cubed
Oil for frying
Wash and boil the romeritos. Beat the egg whites until stiff and add the yolks.
Gradually add the bread crumbs and shrimp powder to the eggs.
Make little patties from this mixture. Heat oil in a pan, fry the shrimp cakes until slightly browned. Drain on absorbent paper.
In another pan heat the mole paste with the chicken broth and boil it until thickened.
Add the romeritos, potatoes and shrimp cakes.
Heat until they reach the boiling point.