Ingredients
Method
For the Crab Cakes
- Place the Crab, Potato, Ginger and Lime juice in a bowl and mix thoroughly
- Add the Coriander and season to taste
- Mix well
- Roll golf ball sized pieces of the Crab mixture and form it into a flat patty shape
- Repeat until all mixture used
- Heat a large frying pan until hot
- Add the Rapeseed Oil
- Fry the Crab Cakes on both sides until golden brown and heated through
- Set aside on kitchen paper and keep warm
For the Salad
- Place the Chillies, Sugar, Vinegar and Water in a saucepan over a medium heat and bring to the boil
- Reduce the heat and simmer for 5 minutes to make the dressing
- Place the Rocket leaves, Sweetcorn and Spring Onions in a bowl and mix gently
- Add a little dressing and stir to coat
- Place the salad on a serving plate and top each with the Crab Cakes
Nutrition
Notes
When forming the patties, ensure they are of a consistent size for even cooking. Don't make them too thick, or they might not heat through properly without over-browning the outside.
Avoid overcrowding the pan, as this can lower the oil temperature and lead to unevenly cooked or greasy crab cakes. Cook them in batches if necessary, allowing enough space for each to brown beautifully.
Avoid overcrowding the pan, as this can lower the oil temperature and lead to unevenly cooked or greasy crab cakes. Cook them in batches if necessary, allowing enough space for each to brown beautifully.