Name: Crab cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

Crab cakes

A sweet potato base adds a unique flavour to these patties – nothing to feel crabby about here!

Serves 4

Prep

15M

Cook

15M

Total

30M

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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

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.

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