Ok, these are easy to make and don't take long. Very tasty.
Ingredients:
If you have it Thai fish oil is a good addition but not essential - don't over do it or you'll lose the flavour of the crab.
Method:
Empty the crab meat onto the potato mash. Then quickly fry, but not for long, the remaining ingrediants to bring out the oil and flavours.
Add these ingredients to your mash and mix all together with a fork.
Then shape it into cakes. Turn them in breadcrumbs before frying. You won't need to dip in egg etc. I also leave them for a while in the fridge to dry a little. If the mix is too wet it'll fall apart in the pan. Finished tasty cakes.
I serve these with a sweet chilli dipping sauce. They are well tasty and great washed down with a sav.blanc from New Zealand..due to its citrus flavours.
Ingredients:
- 3 potatos cooked and mashed (don't add milk or make mash too wet)
- Lemon Grass (fresh is best but can use puree if needed)
- Ginger
- Garlic
- Chilli (again I like fresh for flavour but you can use powder or puree)
- Crab (I'm using tinned crab meat)
- Spring Onions
- Corriander (fresh is definitely best but no reason why you can't use puree)
- Breadcrumbs
If you have it Thai fish oil is a good addition but not essential - don't over do it or you'll lose the flavour of the crab.
Method:
Empty the crab meat onto the potato mash. Then quickly fry, but not for long, the remaining ingrediants to bring out the oil and flavours.
Add these ingredients to your mash and mix all together with a fork.
Then shape it into cakes. Turn them in breadcrumbs before frying. You won't need to dip in egg etc. I also leave them for a while in the fridge to dry a little. If the mix is too wet it'll fall apart in the pan. Finished tasty cakes.
I serve these with a sweet chilli dipping sauce. They are well tasty and great washed down with a sav.blanc from New Zealand..due to its citrus flavours.
