|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
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Asian spiced Potato Crab Cakes with Rainbow Slaw
Give your taste-buds a treat with these Asian-spiced Potato Crab Cakes. Flavoured with aromatic ginger, chilli and light soy sauce, these potato cakes are a quick and delicious choice for any occasion. Serve with fresh, rainbow slaw for that extra special kick.
Perfect for summer, this combines sweet and savoury into a tasty salad that will sit well on any BBQ table!
This campaign was originally produced in the framework of a programme co-financed by the European Union