FRAGRANT CRAB CAKES

Fragrant crab cakes image

Healthy crabcakes flavoured with lemongrass, chilli and coriander served with a lime and sesame oil-dressed salad

Provided by Charlie Clapp

Time 40m

Number Of Ingredients 10

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Ingredients

1 potato (about 150g), cut into quarters
2 lemongrass stalks, outer leaves removed, roughly chopped
small pack coriander , 1/2 the leaves picked to serve
1 red chilli
170g can white crabmeat , drained
1 tbsp vegetable oil
1 tbsp sesame oil
juice 1/2 lime , remaining 1/2 cut into wedges to serve
1/2 cucumber , peeled into ribbons
large handful rocket

Steps:

In a small saucepan of boiling salted water, cook the potato for 15 mins or until soft. Drain, leave to steam-dry with the lid off, then mash.
Meanwhile, put the lemongrass in a food processor with the coriander and chilli, and blitz to a rough paste. Put this in a large bowl with the crabmeat and cooled mashed potato. Season well and form into three large flattened cakes.
Heat the vegetable oil in a nonstick frying pan over a medium heat. Fry the cakes for 4 mins each side or until golden and piping hot.
Meanwhile, mix the sesame oil and lime juice in a bowl, seasoning to taste. Toss the cucumber ribbons and rocket through the dressing and serve on the side of the crab cakes with the lime wedges.

Nutrition Facts : Calories 453 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium