Name: Crab cakes with tzatziki
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram potatoes, chopped coarsely; 2 egg whites; 250 gram cooked crab meat; 4 green onions, chopped finely; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 2 tablespoon self-raising flour; 1 cup (70g) stale sourdough breadcrumbs; cooking-oil spray; 2 (260g) lebanese cucumbers, halved, seeded; 2 clove garlic, crushed; 1 teaspoon lemon juice; 1 cup (280g) yogurt

Ingredients

500 gram potatoes, chopped coarsely

2 egg whites

250 gram cooked crab meat

4 green onions, chopped finely

1/4 cup fresh flat-leaf parsley, coarsely chopped

2 tablespoon self-raising flour

1 cup (70g) stale sourdough breadcrumbs

cooking-oil spray

2 (260g) lebanese cucumbers, halved, seeded

2 clove garlic, crushed

1 teaspoon lemon juice

1 cup (280g) yogurt

Method

1.Oil oven tray, line with baking paper.

2.Boil, steam or microwave potato until tender, drain. Mash potato in large bowl until smooth, cool.

3.Whisk egg whites in small bowl until frothy, add to potato with crab, onion, parsley and flour. Shape mixture into eight patties, place on tray. Cover, refrigerate 10 minutes.

4.Meanwhile, preheat oven to 220°C (200°C fan-forced).

5.Make tzatziki. Coarsely grate cucumbers squeeze out excess moisture. Place in large bowl with garlic, juice and yogurt, stir to combine.

6.Coat patties in breadcrumbs, spray with a little oil, return to tray. Bake about 30 minutes or until browned lightly. Serve with tzatziki.

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Ingredients

Method

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