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Sweet potato crab cakes with green chilli dip

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Spicy crab cakes with sweet potato make a perfect party dish.
Serves
25
Prep
20 minutes
Cook
25 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
28
Carbs
2.7g
Fibre
0.4g
Protein
2.2g
Fat
0.9g
Saturates
0.20g
Sugars
0.8g
Salt
0.10g
Ingredients
Ingredients
200g sweet potato, boiled and mashed
1 tbsp flour (plus a little for dusting)
1 egg, beaten
good pinch pepper
20g fresh dill, chopped
3 spring onions, finely chopped
200g cooked crab meat, dark and brown
grated zest 1 lemon (plus wedges to serve)
2 tsp oil
For the salsa:
2 tomatoes, roughly chopped
1 heaped tbsp tomato puree
1 green chilli, de-seeded and very finely chopped
Method
  1. Prepare the potatoes and allow to cool.
  2. Add the flour, egg, pepper and dill to the mashed potato and mix well.
  3. Stir in the spring onion and crab, combine together then form into small patties approx. 1 cm deep, then dust with flour.
  4. Add 1 tsp oil to a non-stick pan, fry for 1-2 minutes turning carefully a couple of times to ensure even cooking (about 6 minutes altogether) until lightly golden and firm, making sure the patties are cooked through.
  5. Meanwhile, for the salsa, blend the tomatoes with the tomato puree and stir in the green chilli.
Chefs tips
  • For flavour, the mixture of white and dark crab is ideal. Try making with salmon and/ or chopped prawns.¬†
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