- 500g potatoes, cut in to even pieces
- 125g butter
- 1 bunch of spring onions, finely chopped
- 2 garlic cloves
- 3 green chillies, diced
- 50g fresh ginger, peeled and grated
- 1tsp ground cumin
- 4 large carbs, cooked and dressed
- Juice of 1 lime
- 1 bunch of fresh coriander, chopped
- 6 eggs
- 1/2 loaf of white bread, turned in to breadcrumbs
- Salt and freshly ground pepper, for seasoning
- Vegetable oil, for frying
Place the potatoes in a pan of boiling water and cook until they are soft. Mash them with half the butter and set aside.
Put the remaining butter in a pan on top of the stove. Add the spring onions, garlic, chillies and ginger and sweat them off without colouring them. Then add the cumin and remove from the heat.
Scrape the crabmeat out of the shells into a large bowl and mash with a fork. Add the potato, onion mixture, lime juice and coriander and stir until well combined. Place in the fridge for 30 minutes to cool.
Meanwhile, whisk the eggs in a bowl until they resemble an egg wash. Put the flour and breadcrumbs into separate bowls.
Remove the crab mixture from the fridge and season to taste with salt and pepper. Form into round cakes 5cm wide by 2cm thick. Next, flour, egg and breadcrumb the cakes. Cover and place in the fridge.
When you are ready to serve, heat a little oil in a frying pan and cook and turn the cakes until golden brown and hot in the middle. Alternatively, deep-fry them for 3–4 minutes.
Serve with mixed leaves and sweet chilli sauce.