Ingredients
• 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
Method
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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.
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Dip each patty into flour to coat on each side, then dip each into beaten egg and coat with remaining breadcrumbs.
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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.
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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.