Name: Thai-style crab cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 450 gram packet frozen sweet potato fries; 2 170g cans crab meat, drained; 1 1/2 cup soft fresh breadcrumbs; 1 1/2 tablespoon yellow curry paste; 4 green onions, thinly sliced, plus extra, to serve; 1 egg white; vegetable oil, to shallow-fry; 1/4 cup sweet chilli sauce; steamed vegetables, to serve

Ingredients

450 gram packet frozen sweet potato fries

2 170g cans crab meat, drained

1 1/2 cup soft fresh breadcrumbs

1 1/2 tablespoon yellow curry paste

4 green onions, thinly sliced, plus extra, to serve

1 egg white

vegetable oil, to shallow-fry

1/4 cup sweet chilli sauce

steamed vegetables, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Spread fries in a single layer on a large baking tray. Cook for 15-20 minutes or until heated and golden.

2.Meanwhile, combine crab, breadcrumbs, curry paste, onion and egg white in a medium bowl. Season. Shape mixture into 12 equal cakes.

3.Heat oil in a large heavy-based frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry crab cakes, in batches, for 1-2 minutes each side or until browned. Using a slotted spoon, transfer cakes to paper towels. Serve with fries, sweet chilli sauce and vegetables.

Use any type of curry paste. Try lime juice instead of lemon. You’ll need to process 3 slices day-old white bread to make crumbs. Make ahead: You can make crab cakes several hours ahead; keep, covered, in the fridge.
Note

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Ingredients

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