• 500g sweet potato, peeled, diced
• 1 Tbsp extra virgin olive oil
• 200g crabmeat
• 1 Tbsp fish sauce
• 2 cloves garlic, crushed
• ½ bunch dill, finely chopped
• 1½ cups fresh wholegrain breadcrumbs
Salt and freshly ground black pepper, to season
• ¼ cup plain flour
• 2 eggs, beaten
• Vegetable oil, for deep-frying
• ½ cup roasted capsicum
• 2 tsp capers
• ¼ cup mayonnaise
• ½ bunch watercress,sprigs torn
• 1 small beetroot, peeled, cut into fine batons
Note: Allow 20 minutes chilling
Steam sweet potato for 10 minutes or until tender, then mash. Put in a medium bowl with oil, crabmeat, fish sauce, garlic, dill and ½ cup of the breadcrumbs. Season, then form into 4 large patties. Refrigerate for 20 minutes or until firm.
Dip each patty into flour to coat on each side, then dip each into beaten egg and coat with remaining breadcrumbs.
Heat vegetable oil in a deep, medium frying pan or saucepan until hot (180°C). Add patties and cook for 5 minutes or until golden. Drain on paper towel.
Meanwhile, put capsicum, capers and mayonnaise in a food processor and pulse until smooth. Spoon capsicum mixture onto serving plates and top each with a crab cake. Combine watercress and beetroot and use to top crab cakes. Serve.