Need advice on Shrimp Cakes
I am planning on making the Shrimp and Sweet Potato cakes from epi this Saturday as appetizers but will do an asian version instead of using Latin spice. Recipe link below.
I wondered if I could do the prep in advance - form the cakes Thursday and freeze, then cook Saturday. If frozen, do I need to thaw before browning or can I fry straight from the freezer? Would appreciate any recommendations. Thanks!