Thai-style crabcakes

Recipe by Phil Gibbs

Ingredients

• 425g tin crab meat
• 4 medium potatoes – peeled and cubed
• 2 hard-boiled eggs - chopped
• 1 bunch fresh coriander, washed and chopped
• 1 tsp garlic, peeled and chopped garlic
• 1 tsp root ginger, peeled and chopped
• 1 tsp chopped fresh red chillies
• 2 tbs coconut cream
• Juice of 1 fresh lime, plus the rind, thinly sliced into slivers
• 100g breadcrumbs
• 1 beaten egg
• salt and freshly ground black pepper to season
• peanut oil for frying

Method

Boil the potatoes in salted water for 5 minutes until tender.  Drain well.  Mash into a purée with the coconut cream.

In a mixing bowl, combine the hard – boiled eggs, garlic, chillies, coriander, lime juice and crab together.  Add the potato and mix thoroughly, then stir in some of the  breadcrumbs to absorb the excess liquid and make the mixture dry enough to handle.  Taste and season.

Allow to cool, then cover the bowl and chill in the fridge for a couple of hours.

Lightly flour a clean work surface, then turn the mixture on to it and form into a long roll with your hands, roughly 5 cm in diameter. 

Cut the roll into round cakes, pat into shape and dip, one by one, first into the beaten egg and then into the breadcrumbs, coating them evenly all round..

Heat the oil in a large frying pan, and when really hot, add the fish cakes to the pan, then turn the heat down to medium and fry for 4 minutes on each side. Drain on kitchen roll. 

Serve with mayonnaise