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

Quick Potato and Haddock Gratin

Quick Potato and Haddock Gratin

Quick Potato and Haddock Gratin

Celebrate the warmer weather with this deliciously quick Potato and Haddock gratin . Perfect to enjoy with family or friends!

  • Prep in: 15 mins
  • Cook in: 20 mins
Colcannon mashed potato

Colcannon Potatoes Mash Recipe

This creamy mashed potato recipe is born from traditional Irish cuisine and is packed full of fabulous flavours brought to life by the combination of cheese, bacon and egg.

  • Prep in: 10 mins
  • Cook in: 15 mins
Leftover lamb hotpot recipe

Leftover Lamb Hot Pot

An easy way to use up any leftovers from your Sunday roast - all you need to do is add some extra veg and a bit of stock.

  • Prep in: 10 mins
  • Cook in: 15 mins
Jo Pratt's salmon, prawn & leek hotpot recipe

Jo Pratt's Salmon, Prawn & Leek Hotpot

This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.

  • Prep in: 20 mins
  • Cook in: 40 mins
ADHB logo

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