Asian spiced Potato Crab Cakes with Rainbow Slaw

Asian spiced Potato Crab Cakes with Rainbow Slaw
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2
Per Serving %RI
KCAL 476 23%
Fat 16.0g 22%
Sat Fat 2.5g 12%
Sugar 21.3g 23%
Salt 4.5g 75%

Method

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.

Ingredients

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 coriander

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

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 coriander 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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