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

 Roasted Red Pepper, potato, chorizo and kale stew

Roasted Red Pepper, potato, chorizo and kale stew

Roasted Red Pepper, Potato, Chorizo and Kale Stew

Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.

  • Prep in: 10 mins
  • Cook in: 40 mins
Mexican Chilli Wedges Recipe

Mexican Chilli Potato Wedges Recipe

Parboil and then grill for a lighter but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!

  • Prep in: 15 mins
  • Cook in: 20 mins
Crushed Roasties with Coconut Prawns Recipe

Crushed Roast Potatoes with Coconut Prawns Recipe

Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.

  • Prep in: 10 mins
  • Cook in: 40 mins
Mexican huevos rancheros recipe

Huevos Rancheros with Potato Recipe

A perfect Spanish brunch, great served over freshly sliced and griddled bread. 

  • Prep in: 10 mins
  • Cook in: 15 mins
ADHB logo

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