To add flavour and spice to these little cakes, I'm adding all the typical Thai ingredients that makes just about any dish sing.
These cakes, on this occasion are cooked for a main course, so I made really big balls and flattened them into cakes. For a dinner party starter, you can make smaller versions, and perhaps shallow fry them for a wonderful crunch.
Makes 5 large cakes
- 200g of fresh white crab meat
- 200g of potatoes
- Lime zest and lime juice of a half lime.
- 1 inch size piece of ginger
- 1 inch size piece of red chilli
- 1/2 a garlic clove
- 4 spring onions, sliced finely
- 1 egg
- 4 tbsp of fine bread crumbs
- 4 tbsp of fresh coriander
- 1 lemongrass, chopped.
- 1 tsp of fish sauce
- 1 tbsp of soy sauce
- Oil for frying
- Sweet chilli mayo for dipping.
- Cook the potatoes, until tender, Peel the potatoes and mash them. Allow the mash to cool.
- In a food blender, add the lime zest & juice, ginger, chilli, garlic, egg, breadcrumbs, crab, lemongrass, fish sauce, and soy sauce and coriander.
- Blend until a smooth paste is formed.
- Season and add the spring onions and the mash potato.
- Mix to combine.
- Get a baking sheet with parchment paper.
- Divide the mixture into even balls, using an ice cream scoop is handy.
- Flatten each ball and roll in plain flour.
- Place in the fridge for 30 minutes to firm up.
- Heat the oil in a frying pan.
- Fry the crab cakes, 4 minutes a side and then drain on kitchen paper.
- Serve with lime wedges and quick sweet chilli mayo (to make 3 parts mayo with one part sweet chilli sauce and a squeeze of lime juice.)