|Sat Fat 2.5g||12%|
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 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 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
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Portugese salt cod fitters with crunchy lime salad
Try these fabulous fritters tonight and you'll wish you found them sooner. Quick, easy and delicious!
This soup is a great way to use up any leftover vegetables from a roast dinner and can be frozen to save for another day too. Hob and microwave versions.