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

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 fluffy potatoes (such as Maris Piper), 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)

1tsp sweet chilli sauce

1tsp light soy sauce

50g plain flour, plus 1tbsp to coat the cakes

1tbsp sesame seeds (optional)

 For the slaw

reserved coriander

reserved chopped red chilli,

1 spring onion, finely sliced

½ small white cabbage, very finely shredded (or mandolined)

1 small carrot, ribboned, using a peeler

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 fluffy potatoes (such as Maris Piper), 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) 1tsp sweet chilli sauce 1tsp light soy sauce 50g plain flour, plus 1tbsp to coat the cakes 1tbsp sesame seeds (optional)  For the slaw reserved coriander reserved chopped red chilli, 1 spring onion, finely sliced ½ small white cabbage, very finely shredded (or mandolined) 1 small carrot, ribboned, using a peeler 1 red pepper, finely sliced 1tsp sesame seeds (optional)  For the dressing 1tbsp lime juice 1tbsp light soy 2tbsp sesame oil

You may also like

Keema Hash

Keema Hash

This hearty dish finds beautifully exotic flavours collide with spiced potatoes. Incredibly easy to produce and tantalisingly tasty!  

  • Prep in: 10 mins
  • Cook in: 20 mins
Roasties with Lamb Cutlets and Greens Recipe

Roast Potatoes with Lamb Cutlets Recipe

Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights. 

  • Prep in: 5 mins
  • Cook in: 25 mins
Griddled lamb steaks with warm potato salad

Griddled lamb steaks with warm potato salad

Griddled lamb steaks with warm potato salad

The perfect pairing, try these lamb steaks with a warm potato salad. Perfect for all seasons.

  • Prep in: 10 mins
  • Cook in: 5 mins
Potato Caesar salad recipe

Potato Caesar Salad

A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?

  • Prep in: 5 mins
  • Cook in: 15 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union