Thai Crab Cakes

By ShannonB

Really delicious crab cakes, and can be a main or a starter.

Ingredients

• 397 g / 14 oz potatoes, peeled and roughly chopped
• 2 garlic cloves, minced
• 6 spring onions, finely sliced (optional)
• 2 tbsp each of finely chopped coriander, mint and lemongrass
• 1 red chilli, deseeded and finely chopped
• 1/4 tsp finely grated ginger
• 397 g / 14 oz canned white crab meat, drained
• 4 level tbsp extra light mayonnaise
• lime halves, to serve

Preparation

Step 1

Boil potatoes until tender. Drain and mash until fairly smooth. Transfer to a large mixing bowl and add all but the mayonnaise. Mix, using your hands, until well blended. Add the mayo and continue to mix well.

Divide into portions (large if main, up to 12 small if serving as an appetizer) and form each one into a flat 'cake.' Place on a non-stick baking tray lined with baking parchment or cooking spray. Cover and chill for 4-8 hours, or overnight if time permits.

Preheat oven to 190 degrees C. When ready to cook, spray the cakes with cooking spray and bake for 15-20 minutes or until the cakes are lightly browned and cooked through.

Serve immediately with the lime halves.

1/2 Syn per serving