|Sat Fat 2.5g||12%|
Tuck into this potato crab cake recipe which holds many delights in its soft textures, surprising flavours and accompanying rainbow slaw.
For this recipe, boil the potatoes in a pan of hot water until cooked (soft). Once cooked and drained, crush with a fork.
Mix all the ingredients for the crab cakes (excluding the remaining 1tbsp flour to coat and the 1tbsp sesame seeds). Place the mix in the fridge to harden slightly before forming into cakes. Meanwhile, mix the slaw ingredients together and set aside.
Take the crab cake mix out of the fridge and form into patties, dusting each with flour (and sesame seeds if using).
Heat a large frying pan and pan fry the patties in groundnut oil for about 2 minutes each side, or until golden brown. Serve with the slaw.
TIP Use leftover boiled potatoes.
For the crab cakes
200g Rooster potatoes, boiled and crushed
150g white crab meat
1 small bunch coriander (25g), roughly chopped (use half, reserve rest for slaw)
2 spring onions, finely sliced
1 red chilli, finely chopped (use half, reserve rest for slaw)
1 thumb sized piece of ginger, finely grated
1 garlic clove, finely grated
1 lime, zest only (reserve juice for slaw)
2tsp sweet chilli sauce
1tsp light soy sauce
50g plain flour, plus 1tbsp to coat the cakes
1tbsp sesame seeds (optional)
For the slaw
left-over chopped red chilli
1 spring onion, finely sliced
½ small white cabbage, very finely shredded (or mandolined)
1 small carrot, grated
1 red pepper, finely sliced
1tsp sesame seeds (optional)
For the dressing
1tbsp lime juice
1tbsp light soy
2tbsp sesame oil
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A combination of Mediterranean flavours make this ideal for sharing around the dining table whether winter or summer. Delish!
Low sat fat
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